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PRACTICAL

HOUSEKEEPING

A CAREFUL COMPILATION OF

TRIED AND APPROVED RECIPES.

"Prove all things and hold fast that which is good."

THREE HUNDREDTH THOUSAND

DAYTON, OHIO:
BUCKEYE PUBLISHING COMPANY,

(Xorthwestern Office, Minneapolis, Minn.)
1887.

,_>(-, URRARV

4<i50>.

s^TO^- I FNOX Al^D
,fn,-; FOUNDATIONS

PUBLISHER'S NOTICE.

This book is a revised and enlarged edition of "Buckeye Cookery and
Practical Housekeeping," which has reached a sale of over ONE HUNDRED
THOUSAND copies since its publication, three years ago. The first edition
was published for a benevolent object, and necessarily had many purely
local features. Since then the book has been four times revised and en-
larged, and all its local features dropped, and with them now disappears
that part of the title which identified the book with the state where it
originated.

. Press of Job Printing Dep't,

B--*.ETHl.E.J PUBLISHING HoUSB,
.

Di ST i>y, ..OHIO.

Entered according to act of Congress, in the year 1881, by BUCKEYE PUBLISHING COMPANY

TO THOSS;

PLUCKY HOUSEWIVES

WHO MASTER THEIR WORK INSTEAD OF ALLOWING IT TO MASTER THEM,

THIS BOOK IS DEDICATED.

TABLE OF CONTENTS.

r$READ-MAKING .

CAKE-MAKING .

CREAMS AND CUSTARDS

CONFECTIONERY .

CANNING FRUITS.

CATSUPS AND SAUCES.

DRINKS.

EGGS .

FISH

FRUITS .

GAME .

ICES AND ICE-CREAM .

JELLIES AND JAMS

MEATS .

PASTRY .

PUDDINGS AND SAUCES

PRESERVES .

PICKLES

POULTRY

SALADS .

SHELL-FISH .

SOUPS .

VEGETABLES .

ORNAMENTAL ICING, ILLUSTRATED

BILLS OF FARE FOB EVERY DAY IN

FRAGMENTS .

BLANKS FOR ADDITIONAL RECIPES

COOK'S TIME-TABLE

TABLE OF WEIGHTS AND MEASURES

WHEN FOOD is IN SEASON

COMPARATIVE VALUE OF FUEL

HOUSEKEEPING ....

DINING-ROOM ....

KITCHEN

KITCHEN LUXURIES, ILLUSTRATED

HOUSEHOLD CONVENIENCES, ILLUSTRATED

MANAGEMENT OF HELP

MARKETING .

CARVING, ILLUSTRATED

How TO CUT AND CURE MEATS, ILLUSTRATED

HINTS ON BUTTER-MAKING

LAUNDRY ....

CELLAR AND ICE-HOUSE .

SOMETHING ABOUT BABIES

HINTS FOR THE WELL

HINT'S FOR THE SlCK-ROOM

THE ARTS OF THE TOILET.

ACCIDENTS AND SUDDEN SICKNESS

FLORAL

CHEMISTRY OF FOOD .
DRESS-MAKING AT HOME .
COLORING AND BLEACHING
MEDICAL ....
MISCELLANEOUS .
ALPHABETICAL INDEX.

THE

"RAT]
LUST

D
RATE

7-58
59-101
. 102-112
. 113-118
. 119-127
. 128-136
. 137-144
. 145-150
. 151-158
. 159-166
. 167-173
. 174-180
. 181-189
. 190-209
. 210-224
. 225-242
. 243-253
. 254-270
. 271-286
. 287-294
. 295-303
. 304-319
. 320-345
. 346-378
. 379-405
. 406-416
. 416-417
417
418

. 419-420
421

. 422-444
. 445-458
. 459-476
. 477-491
. 492-498
. 499-501
. 502-510
. 511-512
. 513-518
. 519-520
. 521-535
. 536-540
. 541-555
. 556-561
. 5(52-573
. 574-581
. 582-583
. 589-591
. 592-597
. 598-619
. 620-628
. 629-660
. G61-C72
. 673-G87

PREFACE.

FORTUNATELY it is becoming fashionable to economize, and
housekeepers are really finding it a pleasant pastime to search out
and stop wastes in household expenses, and to exercise the thou-
sand little economies which thoughtful and careful women under-
stand so readily and practice with such grace. Somebody has
said that a well-to-do French family would live on what an Amer-
ican household in the same condition of life wastes, and this may
not be a great exaggeration. Here, the greatest source of waste is
in the blunders and experiments of the inexperienced. Women are
slow to learn by the experience of others. Every young house-
keeper must begin at the beginning (unless her mother was wise
enough to give her a careful training), and blunder into a know-
ledge of the practical, duties of the household, wasting time, tem-
per and money in mistakes, when such simple instructions as any
skillful housewife might readily give would be an almost perfect
guide. Lately there have been attempts to gather such instruc-
tions as are needed into a book, but they have been partial fail-
ures, because the authors have been good book-makers, but poor
bread-makers, or because, while practically familiar with the sub-
jects treated, they have failed to express clearly and concisely the
full processes in detail. In compiling this new candidate for favor,
the one aim has been to pack between its covers the greatest
possible amount of practical information of real value to all, and
especially to the inexperienced. It is not a hap-hazard collection

of recipes, gathered at random from doubtful sources, but has

(v)

vi PREFACE.

been made up, without sparing time, labor, or expense, from the
choicest bits of the best experience of hundreds who have long
traveled the daily round of household duties, not reluctantly like
drudges, but lovingly, with heart and hand fully enlisted in the
work. Those housewives, especially, whose purses are not over-pie-
thoric will, it is believed, find its pages full of timely and helpful
suggestions in their efforts to make the balance of the household
ledger appear on the right side, without lessening the excellence
of the table or robbing home of any comfort or attraction.

The arrangement of subjects treated, whenever practicable, has
been made in the simple order of the alphabet, and for the sake
of still more ready reference a very full alphabetical index has
been added. The instructions which precede the recipes of each
department have been carefully made up, and are entirely trust-
worthy, and the recipes themselves are new to print and well in-
dorsed. Several suggestive articles have also been introduced,
which, though not belonging strictly to cookery, bear such close
relations to it that the fitness of their appearance in the connection
is evident.

There has been no attempt at display or effect, the only purpose
being to express ideas as clearly and concisely as possible, and to
make a thoroughly simple and practical work. In the effort to
avoid the mistakes of others, greater errors may have been com-
mitted; but the book is submitted just as it is to the generous judg-
ment of those who consult it, with the hope that it may lessen
their perplexities, and stimulate that just pride without which
work is drudgery and great excellence impossible.

BREAD-MAKING.

THE old saying, "bread is the staff of life," has sound reason in
it. Flour made from wheat, and meal from oats and Indian corn,
are rich in the waste-repairing elements, starch and albumen, and
head the list of articles of food for man. Good bread makes the
homeliest meal acceptable, and the coarsest fare appetizing, while
the most luxurious table is not even tolerable without it. Light,
crisp rolls for breakfast, spongy, sweet bread for dinner, and flaky
biscuit for supper, cover a multitude of culinary sins and there is
no one thing on which the health and comfort of a family so much
depends as the quality of its home-made loaves.

Opinions as to what constitutes good bread differ, perhaps, as
much as tastes and opinions concerning any thing else, but all will
agree that bread, to be good, ought to be light, sweet that is, free
from any perceptible acid or yeasty taste flaky, granular or not
liable to become a doughy mass, and as white as the grade of flour
used will allow. If members of the family have delicate digestive
powers, they will not use new bread, and therefore must have such
as will keep with little change of texture and none of quality or
taste, for several days. To obtain these qualities in bread, use the
best flour, as in families where no bread is wasted, the best is cheap-
est. The good old Genesee Valley white winter wheat, of Western
New York, makes a flour unsurpassed in quality. The Michigan,
Ohio, Indiana and Missouri white winter wheat grades are much
the same, but the Minnesota hard spring wheat "new process"
flour is the equal of the best, and is so much superior in strength
that one-eighth less is used in all recipes for bread and cake. The
common or "straight" brands are used by the great majority of
families, and from all of them good, uniform and palatable bread
may be made.

(7)

8 BREAD-MAKING.

Housekeepers seldom select flour by examination. They usually
take some tried brand, or select on the recommendation of their fur-
ni-her. No rule can be given by which an inexperienced person can
determine the grade of flour with accuracy, but a few hints will
enable any one to know what not to buy. Good flour adheres to
the hand, and, when pressed, shows the imprint of the lines of the
skin. Its tint is cream white. Never buy that which has a blue-
white tinge. Poor flour is not adhesive, may be blown about easily,
and sometimes has a dingy look, as though mixed with ashes.

Flour should be bought in quantities corresponding to the num-
ber in the family, that it may not become damaged by long keeping.
In a family of five, a barrel, or even a half-barrel sack of flour,
excellent when first bought, will become much deteriorated before
being used up. A small family should always buy in twenty -five
pound, or at largest, fifty pound sacks. Flour should be kept dry,
cool and entirely beyond the reach of marauders, big or little,
especially the latter, for the infinitesimal meal moth is far more to
be dreaded than rats or mice. Therefore every receptacle of flour
should be thoroughly and frequently cleansed, to guard against ani-
mal as w r ell as vegetable parasites. A single speck of mold, coming
from old or damp flour in an obscure corner of the flour-box, will
leaven the whole as rapidly and strongly as ten times its weight in
yeast. In no event should flour be used without being sifted.

Bread-making seems u simple process enough, but it requires a
delicate care and watchfulness, and a thorough knowledge of all
the contingencies of the process, dependent on the different qualities
of flour, and the varying kinds and conditions of yeast, and the
change of seasons ; the process which raises bread successfully in
winter making it sour in summer. There are many little things in
bread-making which require accurate observation, and, w 7 hile valu-
able recipes and well-defined methods in detail are invaluable aids,
nothing but experience will secure the name merited by so few,
though earnestly coveted by every practical, sensible housekeeper
" an excellent bread-maker." Three things are indispensable to
success: good flour, good yeast, and watchful care. Never use
flour without sifting ; and a large tin or wooden pail with a tight-
fitting cover, kept full of sifted flour, will be found a great conven-

BREAD-MAKING. 9

ience. All kinds of flour and meal, except buckwheat and Graham
and Graham, too, when coarse need sifting, and all, like wheat
flour, should be bought in small quantities, as they become damp
and musty by long standing.

THE YEAST.

After the flour, the yeast or leaven is the next essential element
in bread. For regular fare most, especially women, prefer "yeast
bread," but men who can not forget " how their mother used to
cook," have a liking for "salt-rising" bread, and the latter deserves
the acquaintance of the housekeeper and a frequent welcome on
the family table. The dry hop yeast, such as Twin Bros. , Stratton's,
National, Eagle, Gillett's, and many others, are all good, if fresh,
and always available, for they are found in every grocery. Many
housekeepers use baker's yeast, and buy for a penny or two what
will serve each baking, of bread. Potato yeast has two advantages
over other kinds ; bread made from it keeps moist longer, and there
is no danger that an excess of yeast will injure the flavor of the

bread.

THE SPONGE.

This is made from warm water or milk, yeast and flour (some add
mashed potatoes) mixed together in the proportion of one pint wet-
ting (water or milk) to two pints of sifted flour. If milk is used
it should be new, and must be first scalded, and then cooled to blood
heat. '.The scaiaing tenas to prevent souring, in using water oring-
it to blood heat. If the ' ' wetting " is too hot, the bread will be
coarse. When water is used a tablespoon* of lard or butter makes
the bread more tender. Bread made from milk is, of course, more
tender and nutritious, but it has not the sweet taste of the wheat,,
and will not keep as long as that made from water. When mixed
with milk it requires less flour and less kneading. In summer, care
must be taken not to set sponge too early, at least not before eight
or nine o'clock in the evening. (Sponge mixed with bran water,
warm in winter and cold in summer, makes sweeter bread. Boil
bran in the proportion of one pint to a quart of water and strain.)
In very hot weather, sponge may be made with cold water. In
winter, mix the batter with water or milk, at blood warmth, testing

* Whenever, in this book, the words cupful, coffee-cupful, tea-cupful, table-spoonful,
occur, the termination " ful " is dropped, for the sake of brevity.

10 BREAD-MAKING.

it with the finger, and making it as warm as can be borne; stir in
the flour, which will cool it sufficiently for the yeast ; cover closely
and place in a warm and even temperature. A good plan is to fold
a clean blanket several times, and cover with it, providing the
sponge is set in a very large crock or jar, so that there is no danger
of its running over. As a general rule, one small tea-cup of yeast
and three pints of " wetting" will make sponge enough for four
ordinary loaves. In all sponges add the yeast last, making sure that
the sponge is not hot enough to scald it; when placed to rise,
always cover closely. In cold weather the temperature runs down very
quickly, in many kitchens, after the fire is out, and the bread should
be set earlier in the evening, and in a warmer place ; a temperature
of eighty or ninety degrees is right. When it rises well for the first
two hours, it will go on rising unless the temperature falls below the
freezing point. It is an improvement to beat the sponge thoroughly,
like batter for a cake, for fifteen minutes. Never set sponge in tin,
but always in stoneware, because a more steady and uniform heat
can be maintained in a stone jar than in tin.

TO MAKE GOOD BREAD,

Always be

" Up in the morning early, just at the peep of day,"

in summer time, to prevent the sponge becoming sour by too long
standing, and in winter to be getting materials warmed and in readi-
ness for use. A large, seamless tin dish-pan with handles and a
tight-fitting cover, kept for this purpose alone, is better than a
wooden bowl for bread. It should be thorou;hlv washed and

o /

scalded every time it is used. Measure and sift the flour. It is
convenient to keep two quart cups, one for dry and the other for
liquid measuring. In winter always warm the flour (by placing it in
a pan in a warm oven for a few minutes or by setting it over night
where it will be kept at the same temperature as the sponge) and also
the sponge. Put the flour ki a bread pan, make a large well in the cen-
ter, into which pour the sponge, adding t\ro level tea-spoons of salt (this
is the quantity for four loaves of bread) ; mix well, being careful not
to get the dough too stiff; turn out on the bread-board, rub the pan
clean, and add the "rubbings" to the bread. Knead for from
forty-five minutes to one hour, or until the dough ceases to stick to

BREAD-MAKING. 11

either the board or hands. Do not stop kneading until done. Any
pause in the process injures the bread. The process of kneading is
very important. Use just as little flour in kneading as will prevent
sticking, and practice will enable ong to make a little flour go a
great way. Some good bread-makers knead with the palm of the
hands until the dough is a flat cake, then fold once, repeating this
operation until the dough is perfectly smooth and elastic; others-
close the hands and press hard and quickly into the dough with the
fists, dipping them into the flour when the dough sticks; or, after
kneading, chop with the chopping knife and then knead again;
others still knead with a potato-masher, thinking it a great saving
of strength. Another method, used by good bread-makers, is to
raise the whole mass and drop or dash it with considerable force upon
the mixing-board or table for several minutes. No exact directions
can be given, but experience and practice will prove the best guides.
After the bread is thoroughly kneaded, form into a round mass or
large loaf, sprinkle the bread-pan well with flour, and, having
placed the loaf in it, sprinkle flour lightly on the top (some grease
the top with salted lard or butter instead of sprinkling with flour) ;
coyer closely, and set to rise in a warm temperature ; let it rise to
twice its original size this time, say from one to two hours, differing
in time with the season of the year. Then knead down in the pan,
cut into equal parts, place one at a time on the board, mold each
into a smooth, oblong loaf, not too large, and put one alter anotner
into a well-greased baking-pan ; grease the tops of the loaves with
salted lard or butter, and set to rise. Or the loaves may be made
by buttering the hands, and taking enough from the mass to form
a loaf, molding it into shape in tJw luinds, without using flour. This
insures a nice, brown, tender crust. Loaves made in the French
style, long and narrow, are about half crust, and more easily di-
gested, the action of heat anticipating part of the digestive process.
In molding, do not leave any lumps or loose flour adhering to the
outside, but mold until the loaves are perfectly smooth. No par-
ticular directions can be given in regard to the time bread should
stand after it is molded and placed in the pans, because here is the
|>oint where observation and discretion are so indispensable. In hot
weather, when the yeast is very good and the bread very light, it

12 BREAD-MAKING.

must not stand over fifteen minutes before placing to bake. If it is
cold weather, and the yeast is less active, or the bread not perfectly
raised, it may sometimes stand an hour in the pans without injury.
When it is risen so as to seam or orack, it is ready for the oven ; if
it stands after this it becomes sour, and even if it does not sour it
loses its freshness and sweetness, and the bread becomes dry sooner
after baking. Bread should undergo but two fermentations ; the
saccharine or sweet fermentation, and the vinous, when it smells
something like foaming beer. The housewife who would have good,
sweet bread, must never let it pass this change, because the third
or acetous fermentation then takes place. This last can be remedied
by adding soda m the proportion of one tea-spoon to each quart of
wetting ; or, which is the same thing, a tea-spoon to four quarts of
flour; but the bread will be much less nutritious and healthful, and
some of the best elements of the flour will be lost, Always add
salt to all bread, biscuit, griddle-cakes, etc., but never salt sponge.
A small quantity of white sugar is an improvement to all bread
dough. Bread should always be mixed as soft as it can be handled,
but in using the ' ' new process " flour, made from spring wheat, the
dough requires to be much harder than is necessary when using that
made from winter wheat.

To BAKE BREAD.

Here is the important point, for the bread may be perfect thus
far and then be spoiled in baking. No definite rules can be given
that apply equally well to every stove and range ; but one general
rule must be observed, which is, to have a steady, moderate heat,
such as is more minutely described in the directions for baking large
cakes. The oven must be just hot enough ; if too hot, a firm crust
is formed before the bread has expanded enough, and it will be
heavy. To test the heat, place a teaspoon of flour on an old piece
of crockery (to secure an even heat), and set in middle of the oven ;
if it browns in one minute the heat is right. An oven in which the
bare hand and arm can not be held longer than to count twenty
moderately, is hot enough. The attention of stove-makers seems
aever to have been directed to the fact that there is no accurate
means of testing the heat of ovens, but it is to be hoped that in the

BREAD-MAKING. 13

near future some simple device may be found which will render
unnecessary such inaccurate and untrustworthy tests as must now be
used, and thus reduce baking to a science. To test whether the
bread is done, break the loaves apart and press gently with
the finger ; if elastic it is done, but if clammy, not done, and must
be returned to the oven ; or, if the loaves are single, test with a
straw plucked from a broom. Break off the branches and thrust
the larger end into the loaf; if it is sticky when withdrawn, the
bread is not done, but if free from dough it is ready to be removed
from the oven. The little projections on the straw, where the
branches have been broken off, catch and bring out the dough,
when not thoroughly baked.

The time required for baking is not less than three-quarters of an
hour, and bread baked a full hour is more wholesome and is gen-
erally considered more palatable. " The little fairy that hovers
over successful bread-making is heat, not too little nor too much,
but uniform."

When removed from the oven, take the loaves out of the pan,
grease the entire outer crust with melted butter, and tilt them on
edge, so as to secure a free circulation of air. It is better not to
cover bread while warm, unless with a light cloth to keep off flies.
Thoroughly exposed to the air the surface cools first, insuring a crisp
crust and the retention of the moisture in the loaf. There are
those, however, who follow successfully the plan of wrapping the
bread, as soon as it is removed from the oven, in a coarse towel or
bread-cloth. Never put warm bread next to wood, as the part in
contact will have a bad taste. Spread a cloth over the table before
placing the bread on it.

Good bread-makers differ widely as to the number of times bread
should rise, some insisting that the rule of our good grandmothers,
who only allowed it to rise once, insures the sweetest and most nutri-
tious bread, and that in all subsequent fermentations, a decomposi-
tion takes places that is damaging to the wholesome qualities of the
''staff of life."

If by accident or neglect the bread is baked too hard, rub the
loaf over with butter, wet a towel and wrap it in it, and cover with
another dry towel. In winter, bread dough may be kept sweet

14 BREAD-MAKING.

several days by placing it where it will be cold without freezing, or
by putting it so deep into the flour barrel as to exclude it entirely
from the air. When wanted for use, make into bread, or, by add-
ing the proper ingredients, into cake, rusk, biscuit, apple dump-
lings, chicken pie, etc.

When the bread is cold, place in a stone jar or tin box, which
must be thoroughly washed, scalded and dried each baking day. A
gtill better receptacle for bread is a tin wash-boiler with a close
cover, kept for this purpose alone. When small, single loaf pans
are used, the bread may be removed to cool, the pans washed and
dried, and the loaves afterwards replaced each in its pan, and then
set away in a box or boiler. The pan helps to keep the bread
moist and palatable for several days.

The best pan for bread is made of Russia iron (which is but little
more costly than tin and will last many times as long), about four
by ten inches on the bottom, flaring to the top, and about four and
one-half inches deep. The pan should be greased very lightly for
bread.

Attention to neatness, important in all cookery, is doubly im-
portant in bread-making. Be sure that the hair is neatly combed
and put up (which ought to be done before the dress is put on
every morning), and that the hands, arms and finger-nails are
scrupulously clean. A neat calico apron with bib, and sleeves of
dress well-tucked up and fastened so that they will not come down,
add much to the comfort of this the most important task of the
kitchen queen.

There are three critical points in the process of bread-making :
the condition of the yeast, which must never be used if sour ; the
temperature where the bread is set to rise, which must not be so hot
as to scald ; and the temperature of the oven, which must be uni-
form, neither too hot nor too cold.

In cutting warm bread for the table, heat the knife, and, whether
hot or cold, cut only as much as will be eaten. It is better to
replenish the bread-plate once or even twice during a meal than to
Lave slices left over to dry up and waste.

When using coal, put into the fire-box enough to finish the baking;
adding more during the process is apt to render the oven-heat

BREAD-MAKING. 15

irregular. When wood is used, make a good hot fire, see that the
stove has a good, free draft, and let it cool to an even, steady heat
before putting the bread in the oven. The finest bread may be com-
pletely spoiled in baking, and a freshly-made fire can not be easily
Regulated.

The patent iron shelves, made to be attached to the pipes of
stoves and ranges, are very convenient places for placing bread to,
rise. They give the necessary warmth, and the height is conven-
ient for watching.

The proportion of gluten in wheat, and consequently in flour,
varies greatly in different varieties. Flour in which gluten is
abundant will absorb much more liquid than that which contains a
greater proportion of starch, and consequently is stronger; that is,
will make more bread to a given quantity. Gluten is a flesh-former,
and starch a heat-giver, in the nutritive processes of the body.
Flour containing a good proportion of gluten remains a compact
mass when compressed in the hand, while starchy flour crumbles
and lacks adhesive properties. Neither gluten or starch dissolve
in cold water. The gluten is a grayish, tough, elastic substance.
In yeast-bread, the yeast, in fermenting, combines with the sugar in
the flour and the sugar which has been added to the flour, and car-
bonic acid gas and alcohol are produced. The gas tries to escape,
but is confined by the elastic, strong gluten which forms the walls
of the cells in which it is held, its expansion changing the solid
dough into a light, spongy mass. The kneading process distributes
the yeast thoroughly through the bread, making the grain even.
The water used in mixing the bread softens the gluten, and cements
all the particles of flour together, ready for the action of the car-
bonic acid gas. In baking, the loaf grows larger as the heat ex-
pands the carbonic acid gas, and converts the water into steam and
the alcohol into vapor, but it, meantime, loses one-sixth of its weight
by the escape of these through the pores of the bread. Some of the
starch changes into gum, the cells of the rest are broken by the
heat, the gluten is softened and made tender, and the bread is in
the condition most easily acted upon by the digestive fluids.

There is a great difference of opinion as to the comparative mer-
its of bread made from fine flour, and Graham, or whole wheat

16 BREAD-MAKING.

flour. The latter is undoubtedly best for persons who lead seden-
tary lives, as the coarse particles stimulate the digestive organs,
causing the fluids to flow more freely; while for those who follow
active, out-of-door pursuits, the fine flour bread is probably best, as
being more nutritious and economical, because wholly digested.

There is an old and true saying, that ' ' she who has baked a good
batch of bread has done a good days work." Bread-making should
stand at the head of domestic accomplishments, since the health
and happiness of the family depends immeasurably upon good
bread ; and there is certain to come a time in the experience of
every true, thoughtful woman when she is glad and proud of her
ability to make nice, sweet loaves, free from soda, alum, and other
injurious ingredients, or bitter regret that she neglected to learn,
or was so unfortunate as not to have been taught, at least the first
requisites of good bread-making.

GRAHAM AND CORN BREAD.

It is very desirable that every family should have a constant
supply of bread made of unbolted flour, or rye and Indian corn.
Most persons find it palatable, and it promotes health. For these
coarse breads, always add a little brown sugar or molasses, and the
amount given in the recipes may be increased according to taste.
They rise quicker and in a less warm atmosphere than without
sweetening. A little lard or butter improves Dread or cakes made
of Graham or Indian meal, rendering them light and tender.
Graham rises rather more quickly than fine flour (as the whole
wheat flour contains a larger proportion of gluten, and fermentation
is more rapid), and should not be allowed to rise quite as light.
The pans should be greased more thoroughly for Graham and corn
bread than for that made from fine flour. The fire should be steady
and sufficient to complete the baking, and the oven hot when the
bread is put in. A fresh blaze will burn the crust, while a steady
fire will sweeten it. Graham bread bakes more slowly than fine-
flour bread, and corn bread requires more time and a hotter oven
than either. Use either yellow or white corn, ground coarse, for
mush, and white, ground fine, for bread, etc. In cutting the latter
while warm, heat the knife, and hold it perpendicularly. Eye is

BREAD-MAKING. 17

said to absorb more moisture from the air than any other grain;
hence, all bread from this meal needs a longer application of heat,
and keeps moister after being baked than that made from other

grain.

SPONGE FOR WINTER USE.

Peel and boil four or five medium -sized potatoes in two quarts of
water (which will boil down to one quart by thet ime the potatoes
are cooked) : when done, take out and press through a colander, or
mash very fine in the crock in which the sponge is to be made ;
make a well in the center, into which put one cup of flour, and pour
over it the boiling water from the potatoes ; stir thoroughly, and
when cool add a pint of tepid water, flour enough to make a thin
batter, and a cup of yeast. This sponge makes very moist bread.

BREAD SPONGE.

Six potatoes boiled and mashed while hot, two table-spoons of
white sugar, two of butter, one quart tepid water; into this stir
three cups flour ; beat to a smooth batter, add six table-spoons
yeast ; set over night, and, in the morning, knead in sufficient flour
to make a stiff, spongy dough ; knead vigorously for fifteen min-
utes, set away to rise, and, when light, knead for ten minutes; mold
out into moderate-sized loaves, and let rise until they are like deli-
cate or light sponge-cake. Mrs. George H. Rust

BREAD SPONGE AND BREAD.

Five pints warm water, five quarts sifted flour, one coffee-cup
yeast ; mix in a' two-gallon stone jar, cover closely, and set in a large
tin pan, so that if the sponge rises over the top of the jar, the
drippings may fall into the pan. Set to rise the evening before
baking. In winter be careful to set in a warm place. In the morn-
ing sift six quarts flour into a pail, pour the sponge into a bread-
pan or bowl, add two table-spoons of salt, then the flour gradually ;
mix and knead well, using up nearly all the flour. This first
kneading is the most important, and should occupy at least twenty
minutes. Make the bread in one large loaf, set away in a warm
place, and cover with a cloth. It ought to rise in half an hour,
when it should be kneaded thoroughly again for ten minutes. Then
2

18 BREAD-MAKIXG.

take enough dough for three good-sun I loaves (a quart howl of dough
to each), give five minutes kneading to each loaf, and place to rise
in a dripping-pan well greased with lard. The loaves will be light
in five or ten minutes, and will bake in a properly heated oven in
half an hour. Make a well in the center of the remaining dough,
and into it put a half tea-cup of white sugar, one tea-cup of lard,
and two eggs, which mix thoroughly with the dough, knead into
one large loaf, set in a warm place about fifteen minutes to rise, and,
when light, knead five minutes and let rise again for about ten
minutes, when it should be light. Take out of pan, and knead on
bread-board, roll about an inch in thickness, cut out with a biscuit-
cutter, and place in dripping-pan ; let rise five minutes and bake
twenty minutes. In winter more time must be allowed for rising.
This makes three loaves and ninety biscuit.

BKEAD WITH BUTTERMILK.

The evening before baking, bring to the boiling point two quarts
of buttermilk (or boil sour milk and take the same quantity of the
whey), and pour into a crock in which a scant tea-cup of sifted flour
has been placed. Let stand till sufficiently cool, then add half a
cup of yeast, and flour to make a thick batter ; the better and
longer the sponge is stirred the whiter will be the bread. In the
morning sift the flour into the bread-pan, pour the sponge in the
center, stir in some of the flour, and let stand until after break-
fast ; then mix, kneading for about half an hour, the longer the
better ; when light, mold into loaves, this time kneading as little as
possible. The secret of good bread is having good yeast, and not
baking too hard. This makes four loaves and forty biscuit. Mrs.
M. G. Moore,

GOOD BREAD.

For four small loaves boil four large potatoes ; when done, pour
off the water, and when it cools add to it a yeast cake ; mash the
potato very fine, put through a sieve, pour boiling milk on as much
flour as is needed, let stand until cool, add the potato and yeast, a
large tea-spoon of salt and one table-spoon of sugar ; stir very stiff,
adding flour as is needed. Let stand in a warm place until light,

BREAD-MAKING. 19

dissolve one tea-spoon of soda in a little hot water, mix well through
with the hands, mold into loaves, and let rise again. When suffi-
ciently raised place in a moderately hot oven, keeping up a steady
fire. Mrs. Governor Hardin, Missouri.

HOP-YEAST BREAD.

One tea-cup yeast, three pints warm water ; make a thin sponge
at tea time, cover and let it remain two hours or until very light.
By adding the water to the flour first and having the sponge quite
warm, it is never necessary to put the sponge over hot water or in
an oven to make it rise. Knead into a loaf before going to bed ; in
the morning mold into three loaves, spreading a little lard between
as they are put in the pan. When light, bake one hour, having
oven quite hot when the bread is put in, and very moderate when
it is done. (Bread made in this way is never sour or heavy.) To
have fine, light biscuit, add shortening at night, and in the morning
make into biscuit and bake for breakfast. By this recipe bread is
baked before the stove is cold from breakfast, and out of the way
for other baking.

To cool bread there should be a board for the purpose. An oaken
board, covered with heavy white flannel, is the best ; over this spread
a fresh linen bread-cloth, and lay the bread on it right side up, with
nothing over it except a very thin cover to keep off the flies. It
should be placed immediately in the fresh air or wind to cool ; when
cool, place immediately in a tin box or stone jar, and cover closely.
Bread cooled in this way will have a soft crust, and be filled with
pure air. Mrs J. T. Liggett, Detroit,

BREAD WITH POTATO SPONGE.

Pare and boil four or five potatoes, mash fine, and add one pint
of flour ; pour on the mixture first boiling water enough to moisten
well, then about one quart of cold water, after which add flour
enough to make a stiff batter. When cooled to "scarcely milk
warm," put in one-half pint (or more will do no harm) of yeast,
and let it stand in a warm place over night ; in the morning add to
this sponge one cup of lard, stir in flour, and knead well. The
more kneading the finer and whiter the bread will be ; pounding
also with a potato-masher improves the bread greatly, and is rather

20 BRKAD-MAKIXG.

easier than so much kneading. When quite stiff and well worked
and pounded, let it rise again, and when light, make into loaves or
biseuit, adding no more flour except to flour the hands and board-
merely enough to prevent the bread from sticking. Let it rise
arrain, then bake; and immediately after taking from the oven,

o o

wrap in a wet towel until partly cold, in order to soften the crust.
If yeast and flour are good (essentials in all cases), the above process
will make good bread. J//x Clara Morey

POOR-MAN'S BREAD.

One pint of buttermilk or sour milk, one level tea-spoon soda, a
pinch of salt, and flour enough to make as stiff as soda-biscuit dough ;
cut into three pieces, handle as little as possible, roll an inch thick,
place in dripping-pan, bake twenty or thirty minutes in a hot oven,
and, when done, wrap in a bread cloth. Eat while warm, breaking
open like a biscuit. Each cake will be about the size of a pie.

Mrs. D. B.

BREAD WITH POTATOES.

To one quart of blood-warm water or milk (if milk is used, it
must first be scalded and then cooled to blood heat) , take two quarts
sifted flour and one teacup fresh potato yeast. Put the milk or
water into a one-gallon stone crock and stir the flour gradually into
it, then add the yeast, beating it vigorously for fifteen minutes; set
to rise in a warm place, putting the crock in a pan (to catch the
drippings if it should run over). If in winter, mix it as early as
six or seven o'clock m tne evening. Cover very closely with a
clean white cloth, with a blanket over it, kept purposely for this
(the cloths used for bread should not be taken for any thing else).
In the morning, sift three quarts of flour into the bread-pan, setting
it in the oven for a few minutes to bring it to the same temperature
as the sponge. Pare six medium-sized potatoes, and boil them in
three pints of water ; when thoroughly cooked, remove the potatoes
and pour the boiling hot water (which will now be about one quart)
over the flour, stirring it with a spoon. Mash the potatoes very
fine, and beat them as if for the table ; mix them in the flour, and
when cooled to blood heat, pour in the sponge, and mix well. Add
more wetting or flour if needed, rub off all that adheres to the sides

BREAD-MAKING. 21

of the pan, and mix with the dough, kneading it from forty-five
minutes to one hour ; then place the pan to rise, cover closely with
the cloth and blanket, setting it where there is no draft (this is im-
perative). When it has risen to twice its size, knead down in the
pan, take one quart of dough for each loaf, knead each five min-
utes with quick, elastic movements, grease the sides of the loaves
with sweet, melted butter if two or more are placed in the same
pan ; or the loaves may be greased all over lightly before placing in
the pan, a process Avhich adds much to the sweetness of the crust.
The pan should be thoroughly but lightly greased. Let rise until
as large again as when molded, then bake. Have your oven mod-
erately heated at first, with a fire in the stove that will keep it of a
uniform temperature. (For manner of testing oven, see geneual
instructions for bread-making.) Bake from three-quarters of an
hour to one hour and a quarter, according to the size of the loaves,
during which time the bread should be carefully watched to see that
the proper degree of heat is steadily kept up. Before brow r ning
they will have risen to double their size when placed in the oven.
The heat of the oven is all important, for if too hot the loaves will
not rise sufficiently; if too cold they will rise too much, and the
bread will be coarse and porous. When done, place on side, and
cool without covering. Never use flour without sifting, as sifting
enlivens and aerates the flour, and makes both mixing and rising
easier and quicker. Quick rising makes whiter bread, and it is very
necessary that -in all its different risings, bread should be mixed as
eoon as ready. HulcLali, iSlieboygan, Me.

BREAD RAISED ONCE.

No other yeast is made with so little trouble as potato yeast.
Bread made from it keeps moist longer, and there is no danger of
injuring the flavor of the bread by using too much. When plen-
tifully used, a beautiful, light, sweet, fine-grained bread is produced
by only one rising, thus saving not only time and trouble, but also,
what is more important, the sweet flavor and nutritious qualities
which greatly suffer by the second fermentation, almost universally
practiced. When this fact is thoroughly understood, every one will
Appreciate the importance of checking excessive fermentation^ dur-

22 BREAD-MAKING.

ing which decomposition actually takes place, and the delicate,
foamy loaves, " yeasted to death," which so many families now use
and call the " staff of life," will give place to the sweet, substantial
home-made loaves, such as our good mothers and grandmothers
kneaded with their own skilled hands.

Take care that the yeast is good and " lively," for, without this,
failure is certain. To make three loaves of bread, warm and lightly
grease the baking-pans, sift three quarts or more of flour into the
bread-pan, press down the middle, and into it put two small table-
spoons of fine salt ; pour in slowly one quart of milk- warm water,
constantly stirring with one hand in the flour, until a thin batter is
formed; add a pint or more of potato yeast or one tea-cup of hop
yeast. (If compressed yeast is used, a yeast cake, dissolved in
warm water, or a piece of compressed yeast as large as a walnut,
dissolved in the same manner, is sufficient.) Mix thoroughly, add-
ing more and more flour, until a stiff dough is formed; place on
the bread-board, knead vigorously for twenty minutes or more,
flouring the board frequently to prevent the dough from sticking to
it, divide into loaves of a size to suit pans, mold into a comely
shape, place in pans, rub over the top a light coating of sweet,
drawn butter, set in a warm, not too hot place to rise, cover lightly
to keep off dust and air, watch and occasionally turn the pans
around when necessary to make the loaves rise evenly ; when risen
to about double the original size, draw across the top of each length-
wise with a sharp knife, making a slit half an inch deep, place
them in a moderately heated oven, and bake one hour, watching
carefully from time to time to make certain that a proper degree of
laeat is kept up. Before browning they will rise to double the size
of loaf which was placed in the oven, and pans must be provided
deep enough to retain them in shape. Bake until well done and
nicely browned. Nothing adds more to the sweetness and digesti-
bility of wheaten bread than thorough baking. When done, re-
move from pans immediately, to prevent the sweating and softening
of the crust. Mrs. L. B. Lyman, Antiock, Ccd.

BREAD-MAKING. 23

BREAD RAISED TWICE.

Measure out four quarts of sifted flour, take out a pint in a cup,
and place remainder in a bread-pan. Make a well in the middle,
into which turn one table-spoon sugar, one of salt, and one cup of
yeast; then mix in one pint of milk which has been made blood-
warm by adding one pint of boiling water ; beat well with a strong
spoon, add one table-spoon lard, knead for twenty to thirty minutes,
and let rise over night; in the morning knead again, make into
loaves, let them rise one^hour, and bake fifty minutes. Water may
be used instead of the pint of milk, in which case use twice as much
lard.

BREAD RAISED THREE TIMES.

Begin about 5 P. M., plan for six loaves, somewhat larger than
bakers' loaves; take two little cakes of yeast, put them into a pint
of tepid water, and, when soft, beat in thoroughly enough flour to
make a thick batter, and put in a warm place. If the excellent
"Farmer's Yeast," the recipe for which is given hereafter, is used,
take half a tea-cup and stir into the batter. A good dish for this
purpose is a large bowl, a broad open pitcher, or a bright three-
quart tin pail, and it should be clean in the strictest sense. This
should rise in about two hours ; and when nearly light, take six or
eight medium-sized potatoes, pare neatly, rinse clean, and boil in
three pints of water till well done, mash very fine in the water
while hot. Have ready a bread-pan of sifted flour, into which put
a tea-spoon of salt, half a cup of white sugar, and a bit of lard as
large as an egg ; then riddle the potato mash, hot as it is, through
a sieve or fine colander into the flour, and stir with a kitchen spoon
into a stiff dough. This scalds about half the flour used in the
batch f bread. This mass must cool till it will not scald the yeast,
which may now be mixed in and put in a warm, not hot, place for
second rising, which will be accomplished by morning, when the
kneading may be done. Kneading is the finest point of bread-mak-
ing, and contains more of the art than any other; it requires skill,
time, patience, and hard work. Work in flour no faster than is re-
quired to allow thorough kneading, which can not be done in less
than forty-five minutes, but should not be worked much over an

24 BREAD-MAKING.

hour; one hour is a good uniform rule. The mechanical bakers
use sets of rollers driven by steam power, between which the dough
is passed, coming out a sheet an inch thick; it is folded together
several times and rolled again and again. This process should be
imitated somewhat by the hands in the family kitchen. The work-
ing of the dough gives grain and flakiness to the bread. The dough
when kneaded should be soft, but not sticky stiff enough to retain
its roundness on the board. Put back into the pan for the third
rising, which will require but little time, and when light, cut off
enough for each loaf by itself. Knead but little, and put into the
baking-pans. If the first kneading has been well done, no more
flour will be needed in molding into loaves. These must remain in
the baking-pans till nearly as large as the loaves ought to be, when
they may be put into a well-heated oven. If the oven is a trifle
too hot, or if it tends to bake hard on the top, a piece of brown
paper may be put over the loaves (save some clean grocer's paper
for this purpose), and fvom forty to sixty minutes will cook it thor-
oughly. After the loaves are put into the baking-pans, avoid jar-
ring them, as it will make portions of them heavy.

If the yeast is "set" at 5 P. M., the bread will be ready for
dinner next day; if in the morning, the baking will be done early
in the evening, or twelve hours after, with fair temperature and
good yeast. Bread raade in this way will be good for a week, and,
with fair weather t^d careful keeping, even two weeks. When
dry, a slice toasted will be as crisp, sweet, and granular as Yan-
kee ginger-bread. Mrs. H. Young,

, IN SUMMER OR WINTEP.

In summer take three pints of cold or tepid water, four table-
spoons of yeast, one tea-spoon of salt; stir in flour enough to make
a thick sponge (rather thicker than griddle-cakes). Let stand until
morning, then add more flour, mix stiff, and knead ten minutes;
place in a pan, let rise until light, knead for another ten minutes;
mold into four loaves, and set to rise, but do not let it get too light;
bake in a moderate oven one hour. If bread is mixed at six o'clock
in the morning, the baking ought to be done by ten o'clock.

In winter take one pint of buttermilk or clabbered milk ; let it

BREAD-MAKING. 25

scald (not boil) ; make a well in the center of the flour, into it turn
the hot milk, add one tea-spoon of salt, enough flour and water to
make sufficient sponge, and one tea-cup of yeast; let stand until
morning, and then prepare the bread as in summer. This is more
convenient to make in winter, since a hot fire is needed to heat the
milk. Mrs. D. Buxton,

SALT -RISING BREAD.

The leaven for this bread is prepared thus : Take a pint of warm
water about 90 (if a little too hot defeat is certain) in a per-
fectly clean bowl and stir up a thick batter, adding only a tea-spoon
of salt ; a thorough beating of the batter is important. Set in a
pan of warm water to secure uniformity of temperature, and in
two to four hours it will begin to rise. The rising is much more
sure if coarse flour or "shorts" is used instead of fine flour.

When your * ' rising " is nearly light enough, take a pint of milk
and a pint of boiling water, (a table-spoon of lime water added is
good, and often prevents souring), mix the sponge in the bread-pan,
and when cooled to about milk-warm, stir in the rising. The
sponge thus made will be light in two to four hours, with good
warmth. The dough requires less kneading than yeast-raised dough.
The bread is simpler, but not so certain of rising, and you leave
out all the ingredients save the flour, water (milk is not essential),
and a pinch of salt. It should be made more frequently as it dries
faster than bread containing potatoes. Some object to it because of
the odor in rising, which is the result of acetous fermentation, but
the more of that the more sure you are of having sweet bread when
baked. Mrs. H. Young,

ANOTHER SALT-RISING BREAD.

In summer take at night one (scant) pint of new milk, half as
much hot water, a tea-spoon salt, one of sugar, and a very little soda.
Mix all in a nice, sweet pitcher (it must be perfectly clean and
sweet), stir in one table-spoon of corn meal, and add flour enough
to make a medium batter ; stir well, place the pitcher in an iron
kettle with quite warm water, using so much water that the pitcher
will barely rest on the bottom of the kettle ; cover closely and leave
all night (on the stove if the fire is nearly out) where it will be

26 BREAD-MAKING.

kept warm, not hot, for an hour or two. If the pitcher is not too
large, it will probably be full in the morning; if not, add a spoon
of flour, stir well, warm the water in the kettle, replace the
pitcher, cover, and keep it warm until light. Have ready two
quarts of sifted flour in a pan, make a hole in the center, put in an
even tea-spoon of salt, a tea-cup of nearly boiling water ; add one
pint of new milk, and stir a batter there in the center of the flour,
add the "emptyings "from the pitcher, and stir well (there will be a
good deal of flour all round the batter ; this is right) ; cover with
another pan, keep warm until light it will rise in an hour or even
less when it is ready to be well kneaded, and made directly into
loaves, which place in the baking-pans, keep well covered and warm
until light, when it is ready to bake. The secret of success is to
keep it warm.but not at all hot. This bread is good if no milk is
used ; indeed, some prefer it made with water alone instead of milk
and water. In cold weather, if kitchen is cold at night, do not set
" emptyings" over night, but make early in the morning. Havillah,
Farina,

BOSTON BROWN BREAD.

One heaping coffee-cup each of corn, rye and Graham meal.
The rye meal should be as fine as the Graham, or rye flour may be
used. Sift the three kinds together as closely as possible, and beat
together thoroughly with two cups New Orleans or Porto Rico mo-
lasses, two cups sweet milk, one cup sour milk, one dessert-spoon
soda, one tea-spoon salt; pour into a tin form, place in a kettle of
cold water, put on and boil four hours. Put on to cook as soon as
mixed. It may appear to be too thin, but it is not, as this recipe
has never been known to fail. Serve warm, with baked beans or
Thanksgiving turkey. The bread should not quite fill the form
(or a tin pail with cover will answer), as it must have room to swell.
See that .the water does not boil up to the top of the form; also
take care it does not boil entirely away or stop boiling. To serve
it, remove the lid and set it a few moments into the open oven to
dry the top, and it will then turn out in perfect shape. This bread
can be used as a pudding, and served with a sauce made of thick
sour cream, well sweetened and seasoned with nutmeg ; or it is good
toasted the next day. Mrs. H. S. Stevens, Minneapolis, Minn.

BREAD-MAKING. 27

EASTERN BROWN BREAD.

One pint each of rye or Graham and Indian meal, one cup mo-
lasses, three-fourths cup sour milk, one and one-half tea-spoons soda,
one and one-half pints cold water. Put on stove over cold watei
(all brown breads are better when put on to steam over cold water,
which is afterwards brought to the boiling point and kept con-
stantly boiling until bread is done); steam four hours, and brown
over in the oven.

BROWN BREAD.

Two and one-half cups sour milk, and one-half cup molasses; into
these put one heaping tea-spoon soda, two cups corn meal, one cup
Graham flour and one tea-spoon salt. Use coffee cups. Steam
three hours, and afterwards brown in oven. Mrs. D. Bassett, Min*
"leapolis, Minn.

BROWN BREAD WITH HORSFORD'S BREAD PREPARATION.

One and a fourth cups sweet milk, one cup each corn meal and
Graham, one-half cup molasses, and one measure (measures are
furnished with the Horsford) each of Horsford's Bread Preparation.
Use coffee cups.

BREAD WITH MUSH.

Pour two quarts hot corn-meal mush, made as for eating, over
two quarts flour (wheat or Graham); when cool, add one quart
sponge, one coffee cup molasses, one tea-spoon salt, half tea-spoon
soda; mix well together; add more flour if needed, and knead
thoroughly ; mold into small loaves ; let rise and bake in small
dripping pans (a loaf in a pan), or pie-tins, in a moderate oven;
when done, rub over with butter, place on the side, wrap in a cloth,
and when cold put in a jar or box. This recipe makes three good-
sized loaves and keeps moist longer than all Graham bread. Mrs.
W. W. Woods, Marysville, Ohio.

BOSTON CORN BREAD.

One cup sweet milk, two cups sour milk, two- thirds cup molas*
ses, one cup flour, four cups corn meal, two tea-spoons soda; steam
three hours, and brown a few minutes in the oven. Mrs. Canby f
Bellefontaine, Ohio.

28 BREAD-MAKING.

MRS. B.'s CORN BREAD.

One quart sour milk, three eggs, two table-spoons lard or butter
(or half and half), one table-spoon sugar, a pinch of salt, handful
of wheat flour, and enough corn meal (sifted) to make a good bat-
ter ; add one heaping tea-spoon soda, stir thoroughly, and bake in

long dripping pan.

BOILED CORN BREAD.

One and one-fourth pints each of sweet milk and buttermilk or
sour cream, half a pint molasses, one tea-spoon soda, three tea-
spoons cream tartar, one even table-spoon salt, one and a fourth
pints each of corn meal and flour ; sift the soda and cream tartar in
the flour ; mix all the ingredients thoroughly together and put in a
buttered tin pail ; cover closely, place in a kettle two-thirds full of
boiling water ; cover, and boil steadily for three hours, replenish-
ing when needful with boiling water. To be eaten hot with butter.
Mrs. 1. N. Burritt in "In the Kitchen."

CORN BREAD.

One pint corn meal sifted, one pint flour, one pint sour milk,
two eggs beaten light, one-half cup sugar, piece of butter size of an
egg ; add, the last thing, one tea-spoon soda in a little milk ; add to
the beaten egg the milk and meal alternately, then the butter and
sugar. If sweet milk is used, add one tea-spoon cream tartar ; bake
twenty minutes in a hot oven. Mrs. H. B. Sherman, Mihvaukee,

Wisconsin.

CORN BREAD.

Take one quart buttermilk, and one heaping pint corn meal, one
tea-spoon soda, one of salt, one table-spoon sugar and three eggs ;
have the stove very hot, and do not bake in too deep a pan. The
batter seems too thin, but bakes very nicely. Mrs. J. H. Shearer.,
Marysville, Ohio.

THE BREAD OF OUR FOREFATHERS.

Put in a pan two quarts of meal, a half-pint of flour, stir up well ;
pour in the center a pint of boiling water, stir up enough of the
meal to make a thin batter; when cool, put in a cup of yeast, a
tea-spoon of salt and enough warm water to make a thick batter ;
let rise, then place in a deep, well-greased pan, cover with another

BREAD-MAKING. 29

pan, and place in a moderate oven. When nearly done, remove the
cover, and bake slowly until done. Excellent when cold.

All baking-pans for bread should be made with covers, made of
the same material, and high enough to permit the bread to rise to
its full size. If pan is deep enough to permit the bread to rise
without touching it, a flat piece of tin or sheet-iron will answer for
the cover, or a cover may be made of paper, or another pan may;
be inverted over the bread. The office of the cover is to prevent
the crust from browning hard before the expansion of the gases has
made the bread light and porous. Mrs. C. V. Collier, Litchfield,

Minnesota.

PLAIN CORN BREAD.

One well-heaped pint corn meal, one pint sour or buttermilk, one
egg, one tea-spoon soda, one of salt ; bake in dripping or gem pans.
If preferred, one heaping table-spoon of sugar may be added.

STEAMED CORN BREAD.

Two cups each corn meal, Graham flour and sour milk, two-
thirds cup molasses, one tea-spoon soda; steam two hours and a
half. Mrs. Jennie Gutkrie Cherry, Newark.

GRAHAM BREAD.

Take a little over a quart of warm water, one-half cup brown
sugar or molasses, one-fourth cup hop yeast, and one and one-half
tea-spoons salt; thicken the water with unbolted flour to a thin bat-
ter ; add sugar, salt and yeast, and stir in more flour until quite
stiff. In the morning add a small tea-spoon soda, and flour enough
to make the batter stiff as can be stirred with a spoon ; put it into
pans and let rise again; then bake in even oven,, not too hot at
first ; keep warm while rising ; smooth over the loaves with a spoon
or knife dipped in water. Mrs. H. B. Sherman, Plankinton House,

Milwaukee, Wisconsin.

GRAHAM BREAD.

Mix three quarts Graham flour, one quart warm water, half pint
yeast, a quarter-pint molasses, and one table-spoon salt, thoroughly;
put in well-buttered pans, and leave in a warm place to rise, or let
it rise over night at 60. If left to rise slowly, let it remain in the
bowl in which it was mixed, and unless very light when put in

30 BREAD-MAKING.

pans, let it stand fifteen jor twenty minutes before putting in

the oven.

GRAHAM BREAD.

To one and a half pints of tepid water add one heaping tea-spooa
of salt and one-half cup of sugar ; stir in one-half pint or more of
the sponge made of white flour, as in recipe for " Bread with Potato
Yeast;" add Graham flour until almost too stiff to stir-, put in the
baking-pan and let rise well, which will take about two hours, bake
in a moderate oven, and when done, wrap in a wet towel until cool.
Mrs. Clara Woods Morey.

QUICK GRAHAM BREAD.

One and a half pints sour milk, half cup New Orleans molasses,
a little salt, two tea-spoons soda dissolved in a little hot water, and
as much Graham flour as can be stirred in with a spoon ; pour in
well-greased pan, put in oven as soon as mixed, and bake two
hours. Mrs. E. J. W.

RYE AND INDIAN BREAD.

One quart of rye meal or rye flour, two quarts of Indian meal,
scalded (by placing in a pan and pouring just enough boiling water
over it, stirring constantly with a spoon, to merely wet it, but not
enough to make it into a batter), one-half tea-cup molasses, two tea-
spoons salt, one of soda, one tea-cup yeast ; make as stiff as can be
stirred with a spoon, mixing with warm water, and let rise all
night; then put in a large pan, smooth the top with the hand
dipped in cold water, let it stand a short time, and bake five or six
hours. If put in the oven late in the day, let it remain all night.
Graham may be used instead of rye, and baked as above. In
olden time it was placed in kettle, allowed to rise, then placed
the hearth before the fire, with coals on top of lid, and baked.
Mrs. Charles FuUington, Marysville, Ohio.

RYE BREAD.

Make a sponge of one quart warm water, one tea cup yeast,
thickened with rye flour ; put in warm place to rise over night ;
scald one pint corn meal ; when cool add it to sponge, and add rye
flour till thick enough to knead, knead but little, let rise, meld into

BREAKFAST AND TEA CAKES. 31

]oaves, place in deep pie-tins or small pudding-pans, let rise and
bake ; or, thicken the sponge with rye flour, and proceed as above.
Wheat sponge may be used instead of rye. Mrs. Eliza T. Carson,
Delaware, Ohio.

EYE BREAD.

Make sponge as for wheat bread, let rise over night, then mix it
up with the rye flour (not so stiff as wheat bread), and bake.

BREAKFAST AND TEA CAKES.

To make biscuit, take a part of the dough left from bread-making
when it is ready to mold into loaves, work in the lard and any other
ingredients desired, such as butter, eggs, sugar, spice, etc., also
using a little more flour ; let rise once, then mix down and let rise
again, turn out on A ,he bread-board, knead a few minutes, roll, and
cut out with a biscuit-cutter or mold with the hand. Place in a
well-greased dripping-pan, and when light bake in a quick oven
from fifteen to twenty minutes. To make them a nice color, wet
the top with warm water just before placing in the oven. To glaze,
brush lightly with milk and sugar, or the well-beaten yolk of an egg
sweetened, and a little milk added.

Biscuit may be baked in eight minutes by making the oven as
hot as can be without burning, and allowing it to cool off gradually
as they bake ; this makes them very light, but one has to watch
closely to keep them from being scorched. Any kind of bread or
pastry mixed with water requires a hotter fire than that mixed with
milk.

Biscuit and rolls should be allowed to rise one-half longer than
bread loaves, because the loaves of the former, being smaller, are
penetrated sooner by the heat, and, of course, the fermentation is
stopped sooner, and the rolls do not rise so much in the oven.

Biscuit for tea at six must be molded two hours before, which
will give ample time for rising and baking. Parker House rolls for
breakfast at eight must be made ready at five. Many think it

32 BREAKFAST AND TEA CAKES.

unnecessary to knead down either bread or biscuit as often as here
directed ; but if attention is given to the dough at the right time,
and it is not suffered to become too light, it will be much nicer,
whiter, and of a finer texture if these directions are followed.

The almost universal custom is to set the sponge at night, but
many excellent bread-makers differ widely from this in practice, and
their objections deserve candid consideration in this nineteenth cen-
tury, when so much is written of dyspepsia and its causes. Some
medical authorities assert that cancer in the stomach has its origin
in dyspepsia, which, in the beginning, is caused by the use of indi-
gestible yeast bread, in which the process of fermentation has been
allowed to go so far that a certain amount of actual decomposition
has taken place. This is not the fault of such recipes as are given
in this volume, but from failure to mix the bread at each suc-
cessive rising at the proper time. The objection to setting sponge
at night is, that it stands too long. Bread, to be white, sweet, and
digestible, must be mixed immediately after the sponge has risen to
the proper point, which may be known by its puffy appearance, usually
rising higher in the middle titan at the sides of the crock ; if it sinks in
the center, it has stood too long.

The process of bread-making discovered by Prof. Horsford, of
Harvard College, deserves the attention of all housekeepers. It is
claimed, and with good reason, that the Horsford process prevents
all decomposition, saves all the nutritious properties of the bread,
and, by the addition of acid phosphate, renders it more easy of
digestion. Besides this, the use of Horsford's Bread Preparation
saves times, simplifies the whole process of bread-making, saves
labor, and reduces the chances of failure to the minimum. These
are considerations of great moment, especially to inexperienced
housekeepers, leaving entirely out of consideration the fact that this
bread may be eaten with impunity by persons whose delicate di-
gestive organs are impaired by the use of ordinary yeast bread. It
is certain that for rolls, biscuits, griddle-cakes, and the whole list
of "Breakfast and Tea Cakes," the "Bread Preparation" is supe-
rior to yeast or soda, or any of the baking-powders in common use.

Soda biscuit must be handled as little and made as rapidly as
possible ; mix soda and cream tartar or baking-powder in the flour

BREAKFAST AND TEA CAKES.

(with sweet milk use baking-powder or soda and cream tartar, with
sour milk soda alone), so that the effervescence takes place in the
mixture. One tea-spoon soda and two of cream tartar, or three
tea-spoons baking-powder, to every two pints of flour, is about the
right proportion. Bake in a quick oven as soon as made, and they
rise more quickly if put into hot pans. Gems of all kinds require
a hot oven, but the fire should be built some time before they are
put into the oven, and allowed to go down by the time they are
light, as the heat necessary to raise them will burn them in baking
4f kept up.

All biscuit and bread, except brown and Graham bread, should
foe pricked with a fork before putting them in the oven.

Soda and raised biscuit and bread or cake, when stale, can be
inade almost as nice as fresh by plunging for an instant into cold
water, and then placing in a pan in the oven ten or fifteen minutes ;
thus treated they should be used immediately.

Waffle-irons should be heated, then buttered or greased with
lard, and one side filled with batter, closed and laid on the fire or
.placed on the stove, and after a few minutes turned on the other
side. They take about twice as long to bake as griddle-cakes, and
are delicious with a dressing of ground cinnamon. Muffins are
baked in muffin-rings. In eating them, do not cut but break them
open.

The success of these recipes, and all others in this book in which
*oda and cream tartar are used, will depend on the purity of these
ingredients. Always buy the pure English bicarbonate of soda, and
the pure cream tartar. They are higher-priced, but cheaper in the
end, and are free from injurious substances. When not found at
the grocer's, they may generally be had at the druggist's.

BAKING POWDEE.

Sixteen ounces corn starch, eight of bicarbonate of soda, five of
tartaric acid ; mix thoroughly. Mrs. Dr. Allen, Oberlin, Ohio.

Eight ounces flour, eight of English bicarbonate of soda, seven
of tartaric acid ; mix thoroughly by passing several times through

a sieve. Mrs. Trimble, Mt. GHead, Ohio.
3

34 BREAKFAST AND TEA CAKES.

BREAKFAST CAKE.

Two table-spoons sugar, two of butter, two eggs, one cup milk,
one (scanty) quart flour, one tea-spoon soda, two of cream tartar;
bake twenty minutes in a quick oven. Mrs. Emily L. Burnham,

South Norwalk, Conn.

CINNAMON CAKE.

When yeast bread is ready to knead from the sponge, knead and
roll out three-fourths of an inch thick, put thin slices of butter on
the top, sprinkle with cinnamon, and then with sugar; let rise well
and bake. Mix M. E. Wilcox, Seima, Alabama.

BUNS.

Break one egg into a cup and fill with sweet milk ; mix with it
half cup yeast, half cup butter, one cup sugar, enough flour to
make a soft dough ; flavor with nutmeg. Let rise till very light,
then mold into biscuit with a few currants. Let rise a second time
in pan; bake, and, when nearly done, glaze with a little molassea
and milk. Use the same cup, no matter about the size, for each
measure. Mrs. W. A. James.

BUTTERED TOAST.

Although toast is commonly used, few know how to prepare it
nicely. Take bread not too fresh, cut thin and evenly, trim off the
crust-edges for the crumb-jar; first warm each side of the bread,
then present the first side again to the fire until it takes on a rich,
even, brown color ; treat the other side in the same way ; butter
and serve immediately. The coals should be bright and hot. Toast
properly made is very digestible, because all the moisture is ex-
tracted, and the bread has become pure farina of wheat; but when
it is exposed to a hot fire and the outside charred, the inside remains
as moist as ever, and butter applied to it while warm does not pene-
trate, but floats on the surface in the form of rancid oil. Or, beat
one cup of butter and three table-spoons flour to a cream, pour over
this one and a half pints boiling water ; place over a kettle of boil-
ing water for ten minutes, dip into it the toast, and serve hot,

Or, dip each slice of toast in boiling hot water (slightly salted),
spread with butter, cover and keep hot.

BREAKFAST AND TEA CAKES. 35

EXCELLENT TOAST.

Cut slices of a uniform thickness, of half an inch ; move around
over a brisk fire, to have all parts toasted alike ; keep only so near
the coals that the pieces will be heated through when both sides are
well browned. If the slightest point is blackened or charred, scrape
it off, or it will spoil the flavor of the whole. If covered with an
earthen bowl, it will keep both warm and moist. A clean towel or
napkin will answer if it is to go at once to the table. Stale bread
may be used for milk-toast ; sour bread may be improved by toast-
ing it through, but sweet, light bread, only a day old or less, makes

the best toast.

BREAKFAST TOAST.

Add to one-half pint of sweet milk two table-spoons sugar, a
little salt and a well-beaten egg ; dip in this slices of bread (if dry,
let it soak a minute), and fry on a buttered griddle until it is a
light brown on each side. This is a good way to use dry bread.
Mrs. Dr. Morey,

MENNONITE TOAST.

Beat up three eggs well, add a pint of sweet milk and a pinch of
salt; cut slices an inch thick from a loaf of baker's bread, remove
crust, dip slices into the eggs and rnfik, fry like doughnuts in very
hot lard or drippings, till a delicate brown, butter and sprinkle with
powdered sugar, and serve hot. Mrs. J. P. Rea,

BREAD PUFFS.

If the wheat bread is light enough for the oven at breakfast time,
have ready some hot lard in a deep kettle ; with the thumb and two
fingers pull up some of the dough quite thin, and cut it some two
or three inches in length ; as these pieces are cut, drop them in the
lard and fry like doughnuts. At table they are eaten like biscuit ;
they may also be served in a vegetable dish with a dressing of hot
cream, seasoned with pepper and salt. In the Kitchen.

LUCY'S POP-OVERS.

Two tea-cups sweet milk, two tea-cups sifted flour, heaped a little,
butter size of a walnut, two eggs, and one table-spoon sugar, a little
salt ; bake in hot gem-pans, filled half full, for twenty minutes, and
eerve immediately. Mrs. W. A. James, Marshall,

36 BREAKFAST AND TEA CAKES.

POCKET-BOOKS.

Warm one quart new milk, add one cup butter or lard, four table-
spoons sugar, and two well-beaten eggs ; stir in flour enough to make
a moderately stiff sponge, add a small cup of yeast, and set in a
warm place to rise, which will take three or four hours; then mix
in flour enough to make a soft dough and let rise again. When well
risen, dissolve a lump of soda size of a bean in a spoon of milk,
work it into the dough and roll into sheets one-half inch in thick-
ness; spread with thin layer of butter, cut into squares, and fold
over, pocket-book shape; put on tins or in pans to rise for a little
while, when they will be fit for the oven. In summer the sponge
can be made up in the morning, and rise in time to make for tea,
In cool weather it is best to set it over night. Mrs. J. H. Shearer.

KUSK.

Two tea-cups raised dough, one tea-cup sugar, Imlf cup butter,
two well-beaten eggs, flour enough to make a stiff dough ; set to rise,
and when light, mold into high biscuit, and let rise again ; sift sugar
and cinnamon over the top, and place in oven. Mrs. Mary Lee Gere,

Champaign,

RUSK.

One pint milk, three eggs, one tea-cup each af butter and sugar,
and one coffee-cup potato yeast; thicken with Hour, and sponge over
night ; in the morning stir down, let rise, and stir down again ; when
it rises make into a loaf, and let rise again ; then roll out like soda
biscuit, cut and put in pans, and, when light, bake carefully. Or
when baking take four cups dough, one-half cup butter, one cup
sugar, three eggs; mix thoroughly, adding enough flour to mold
easily ; let rise, make into rather high and narrow biscuit, let rise
again, rub the tops with a little sugar and water, then sprinkle over
them dry sugar. Bake twenty minutes.

LEBANON RUSK.

One cup mashed potatoes, one of sugar, one of home-made yeast,
three eggs ; mix together; when raised light, add half cup butter or
lard, and flour to make a soft dough, and, when quite light, mold
into small cakes, and let them rise again before baking. If wanted
for tea, set about nine A. M. Mrs. J. S. Stahr,

BREAKFAST AND TEA CAKES. 37

BISCUIT.

Dissolve one rounded table-spoon of butter in a pint of hot milk ;
when lukewarm stir in one quart of flour, add one beaten egg, a
little salt, and a tea-cup of yeast ; work into dough until smooth.
If winter, set in a warm place ; if summer, in a cool one to rise. In
the morning work softly and roll out one-half inch and cut into
biscuit and set to rise for thirty minutes, when they will be ready
to bake. These are delicious.

BISCUIT.

Take one quart sifted flour (loosely put in), one measure each of
the acid and soda (or two heaping teaspoons acid and one moder-
ately heaping teaspoon soda) of Horsford's Bread Preparation, one
teaspoon salt, three gills of water; shape with a spoon and the
floured hand.

HARD TEA BISCUIT.

Two pounds of flour, one-fourth pound butter, one salt-spoon salt,
three gills milk ; cut up the butter and rub it in the flour, add the
salt and milk, knead dough for half an hour, cut cakes about as
large as a small tea-cup, and half an inch thick, prick with a fork,
and bake in a moderate oven until they are a delicate brown. Mrs.
Denmead, Columbus,

HIGH BISCUIT.

On baking days, reserve one small loaf and mix a rounded table-
spoon butter, a level table-spoon sugar and one egg into it by pull-
ing it to pieces with the hands ; knead into a loaf, let it rise, then,
by rolling between the hands, make into balls the size of a small
hen's egg, place in rows in very well greased dripping-pan ; when
half full raise the end that is empty almost perpendicular, and shake
gently until the balls slide compactly together, then add more, and
continue doing so until the pan is full; rub over the top with melted
butter, let rise until very light, and bake. Mildred.

MAPLE BISCUIT.

To the well-beaten yolks of twelve eggs, add half pound of powdered
or granulated sugar and half a cup of sweet milk ; mix one tea-spoon
baking-powder in a (scant) half pound of sifted flour, then sift the

38 BREAKFAST AND TEA CAKES,

flour gently into the batter and add flavoring, bake in biscuit pans,
spreading the batter one and a half to two inches thick in the pan.
If rightly made it will be very light. Do not bake too fast, and
have the oven about as for sponge cake. When cold, cut into
slices three inches long and one inch wide. Ice the sides, ends and
top with white, pink and chocolate icing. Dry in oven, and then,
if desired, the bottom may be iced. Build in square blocks and
place on table. Serve a plate of the white, one of the pink, and
one of the brown, or they may be mixed in building. Mrs. J. S.
Sperry, Nashville, Tenn.

SOUTH CAROLINA BISCUIT.

One quart sweet cream or milk, one and a half cups butter or
fresh lard, two table-spoons white sugar, one good tea-spoon salt;
add flour sufficient to make a stiff dough, knead well and mold
into neat, small biscuit with the hands, as our grandmothers used
to do ; add one good tea-spoon cream tartar if preferred ; bake well,
and you have good sweet biscuit that will keep for weeks in a dry
place, and are very nice for traveling lunch. They are such as we
used to send to the army, and the " boys " relished them " hugely."
Mrs. Colonel Moore,

SODA BISCUIT.

Put one quart of flour, before sifting, into sieve, with one tea-
spoon soda and two of cream tartar (or three of baking powder),
6ne of salt, and one table-spoon white sugar; mix all thoroughly
with the flour, run through sieve, rub in one level table-spoon of
lard or butter (or half and half), wet with half pint sweet milk,
roll on board about an inch thick, cut with biscuit cutter, and
bake in a quick oven fifteen minutes. If you have not milk, use
a little more butter, and wet with water. Handle as little and
make as rapidly as possible. M. Parloa.

SPOON-BISCUIT.

One quart sour milk or buttermilk, one tea-spoon soda, a little
salt, two table-spoons melted lard, and flour enough for a stiff bat-
ter ; drop in a hot gem-pan and bake in a quick oven. Mrs. A. B.

Morey.

BREAKFAST AND TEA CAKES. 39

SALLY LUNN.

Sift into a pan a pound and a half of flour, put in two ounces of
butter warmed in a pint of new milk, one salt-spoon salt, three eggs
well beaten, and two table-spoons of good yeast. Mix well to-
gether, and put the whole into a tin pan well greased, and set to rise
all night. Bake a little brown in a quick oven. Warm the milk
and butter over water until the butter is melted ; beat the eggs in
a two-quart !in-pail, and if the milk is not hot pour it over them.
Stir in half the flour, then add the yeast, stirring thoroughly with
the rest of the flour. Let rise over night. Some add two table-
spoons sugar and use a tea-spoon soda and two of cream tartar
instead of the yeast. Rhoda, Ballsville,

TEA CAKE.

One quart flour, one cup sour milk, one tea-spoon soda, one-half
pound lard, one-half pound chopped raisins or currants ; roll two
inches thick and bake in a quick oven; split open, butter, and eat
while hot. Mrs. Canby

BREAKFAST ROLLS.

Mix the dough in the evening, according to directions in the recipe
for " Bread Raised Once;" add a table-spoon of butter, and set where
it will be a little warm until morning ; cut off pieces, and carefully
shape them into rolls of the desired size by rolling them between the
hands, but do not knead them; dip the sides of each into drawn
butter when they are shaped, and place them in the baking-pan
(the butter prevents their sticking together when baked, and they
will be smooth and perfect when separated). Rub them over the
top with drawn butter, and dust a little fine salt over the top ; set
in a warm place, and they will quickly rise ready for baking. These
are delicious.

LONG BREAKFAST ROLLS.

Three and one-half cups sweet milk, one cup butter and lard
mixed in equal proportions, one cup potato yeast, flour enough to
make into dough. Let rise over night ; in the morning add one
beaten egg. Knead thoroughly, and let rise again. With the
hands, make into balls as large as a small hen's egg ; then roll

40 BREAKFAST AND TEA CAKES.

between the hands to make long rolls (about three inches), place
close together in even rows in the pans. Let rise until light, and

bake delicately.

COFFEE KOLLS.

Work into a quart of bread dough a rounded table-spoon of but-
ter, and a half tea-cup of white sugar; add some dried currants
(well washed and dried in the oven), sift some flour and sugar over
them, work into the other ingredients, make into small rolls, dip
into melted butter, place in tins, let rise a short time, and bake.

DINNER OR FRENCH ROLLS.

Make dough as directed in recipe for "Long Breakfast Rolls,"
make into balls as large as a medium-sized hen's egg, place on a
well-floured board, flour a small rolling-pin (three-quarters of an
inch in diameter), press down so as nearly to divide each ball of
dough in the center, place in baking-pans so as not to touch each
other, grease the space made by the rolling pin with melted butter,
let rise until light, and bake. These rolls are so small and bake so
quickly, that they have the delicious sweet taste of the wheat.
Some grease the hands with butter while making the rolls. Bread
dough, by adding the other ingredients, may be used for these rolls.

EGG ROLLS.

Two tea-cups sweet milk, two eggs, a little salt, three and a half
scant cups of sifted flour. Bake in hot gem-pans.- Mrs. L. S. W.,

Jamestown, N. Y.

EVERY-DAY ROLLS.

Take a piece of bread dough on baking day, when molded out
the last time, about enough for a small loaf, spread out a little, add
one egg, two table-spoons of sugar, and three-fourths cup of lard;
add a little flour and a small tea-spoon soda if the least bit sour;
mix well, let rise, mold into rolls or biscuits, set to rise again, and
they will be ready for the oven in twenty or thirty minutes.

FRENCH ROLLS.

Peel six medium-sized mealy potatoes, boil in two quarts of
water, press and drain both potatoes and water through a colander;
when cool enough so as not to scald, add flour to make a thick

BREAKFAST AND TEA CAKES. 41

batter, beat well, and when lukewarm, add one-half cup potato
yeast. Make this sponge early in the morning, and when light turn
into a bread pan, add a tea-spoon salt, half cup lard, and flour
enough for a soft dough; mix up, and set in a warm, even tempera-
ture; when risen, knead down and place again to rise, repeating
this process five or six times ; cut in small pieces and mold on the
bread-board in rolls about one inch thick by five long; roll in
melted butter or sweet lard, and place in well-greased baking pans
(nine inches long by five wide and two and a half in depth, makes a
convenient-sized pan, which holds fifteen of these rolls; or, if twice
the width, put in two rows); press the rolls closely together, so that
they will only be about half an inch in width. Let rise a short
time and bake twenty minutes in a hot oven ; if the top browns too
rapidly, cover with paper. These rolls, if properly made, are very
white, light and tender.

Or, make rolls larger, and just before putting them in the oven,
cut deeply across each one with a sharp knife. This will make the
cleft roll, so famous among French cooks.

ITALIAN ROLLS.

A pound of bread dough, quarter-pound softened butter: work
the butter well into the dough, and roll out about half an inch
thick; cut into strips nearly an inch wide and seven or eight
incnes long ; sin over tnem nne corn meal, place tnem aparx on a
buttered pan, and when light bake in a quick oven. Li the Kitchen.

MARYLAND ROLLS.

Rub one-half table-spoon of lard into one quart of flour, make a
well in the middle, put in one-half cup baker's yeast or one cup
of home-made two tea-spoons sugar, one-half pint cold boiled milk *
do not stir, but let stand over night ; in the morning knead well,
after dinner knead again, cut out, put in pans, and let rise until tea
time. Bake in a quick oven. Mrs. Judge

PAEKER HOUSE ROLLS.

Rub one-half table-spoon of butter, and one-half table-spoon of
lard into two quarts of sifted flour ; into a well in the middle pour
one pint of cold boiled milk, and add one-half cup of yeast, one-half

42 BREAKFAST AND TEA CAKES.

cup of sugar, and a little salt. If wanted for tea, rub the flour and
butter, and boil the milk, and cool it the night before ; add sugar,
yeast and salt, and turn all into the flour, but do not stir. Let
stand over night; in the morning stir up, knead, and let rise till
near tea-time; mold and let rise again, and bake quickly. To
mold, cut with cake-cutter ; put a little melted butter on one-half
and lap nearly over on the other half. Place them in the pan
about three-quarters of an inch apart. Mrs. V. G. Hush, Minne-
apolis t Minn.

WEDDING SANDWICH ROLLS.

Late in the evening make a rather stiff potato sponge (see direc-
tions under " Bread-Making"), and hi the morning mix in as much
flour as will make a soft dough, knead well, and place to rise ;
when sufficiently light, knead down again, repeating the operation
two or three times, remembering not to let the dough become sour
by rising too light ; mold into common-sized loaves, place in your
dripping-pan to rise, and bake very carefully, so as to secure the
very slightest brown crust possible. On taking out of the oven, roll
in a cloth tightly wrung out of water, with a large bread-blanket
folded and wrapped around all. Let cool three or four hours, cut
lengthwise of the loaf (not using the outside piece), first spreading
lightly with good sweet butter, then cutting in slices not more than
a quarter of an inch, or just as thin as possible, using for this pur-
pose a very thin, sharp knife; lay on cold boiled ham cut in very
thin shavings (no matter if in small pieces), roll up very slowly and
carefully, and place where it will not unroll. Treat each sandwich
in the same manner, always spreading the bread with butter before
cutting. If by chance the bread is baked with too hard a crust, cut
off a thin shaving of the brownest part very smoothly before making
into sandwiches. These sandwiches are truly delicious if properly
made, but they require great care, experience, and good judgment.
Served on an oblong platter, piled in pyramid style, row upon row,
they will resemble nicely rolled dinner napkins. They must be
made and served the same day. Mrs. James W. Robinson.

WINTER ROLLS.

Put three quarts of flour into a large crock or jar, scald one quart
of buttermilk, add one cup of lard, and pour all over the flour,

BREAKFAST AND TEA CAKES. 43

beating it up well ; then add one quart of cold water, stir and add
one-half cup of potato yeast, or one cup of brewer's ; beat in well
and set in a warm place to rise over night. In the morning add
salt and flour enough to make a moderately stiff dough ; set in a
warm place to rise, and, when risen, knead down and set to rise
again. This time knead down and place in a large stone crock or
bowl, covered tightly with a tin pan to prevent the surface from
drying, and set away in a cool place. When needed, turn out on a
bread-board, cut off a piece as large as you wish to use, roll out to
the thickness of ordinary soda biscuit, cut, and put in the oven to bake
immediately. Set away the rest of the dough as before, and it will
keep a week in winter, and is very convenient for hot breakfast-rolls.

Mrs. D. Bvxton.

VIENNA ROLLS.

Have ready in a bowl a table-spoon of butter or lard, made soft
by warming a little, and stirring with a spoon. Add to one quart
of unsifted flour two heaping tea-spoons baking powder ; mix and
sift thoroughly together, and place in a bowl with butter. Take
more or less sweet milk as may be necessary to form a dough of
usual stiffness, according to the flour (about three-fourths of a pint),
put into the milk half a tea-spoon of salt, and then stir it into the
flour, etc., with a spoon, forming the dough, which turn out on a
board and knead sufficiently to make smooth. Roll out half an inch
thick, ana cut with a large round cutter ; loia eacn one over TO lorm
a half round, wetting a little between the folds to make them stick
together ; place on buttered pans, so as not to touch, wash over on
top with milk to give them a gloss, and bake immediately in a hot
oven about twenty minutes. It will do them no harm to stand half
an hour before baking, if it is desired.

CRACKNELLS.

To one pint of rich milk put two ounces butter and spoon of
yeast. Make it warm, and mix enough fine flour to make a light
dough ; roll thin and cut in long pieces, two inches broad. Prick
well, and bake in slow oven. Effie A. Adams, Quiney, IUs.

ENGLISH CRUMPETS.

One quart warm milk, one teaspoon salt, half cup yeast, flour
enough for a not very stiff batter. When light add half a cup

44 BREAKFAST AND TEA CAKES.

melted butter, let stand twenty minutes, and bake in muffin rings
or cups. Mrs. G. W. M.

WHEATEN GEMS.

Mix one tea-spoon baking-powder and a little salt into one pint
flour ; add to the beaten yolks of two eggs one tea-cup sweet milk
or cream, a piece of butter (melted) half the size of an egg, the
flour with baking-powder and salt mixed, and the well-beaten whites
of the two eggs. Beat well, bake immediately in gem-pans in a hot
oven, and take out and send to the table immediately. Mrs. Gib
Hillock,

WHEAT MUFFINS.

Mix one pint milk, two eggs, three table-spoons yeast, and salt-
spoon of salt, with flour enough to make a stiff batter ; let rise four
or five hours and bake in muffin-rings in a hot oven, for about ten
minutes. This recipe may be made with Graham flour, by adding
two table-spoons of molasses, and is excellent. Mrs. G. W. Marchant.

WAFFLES.

Take one quart of flour, a tea-spoon of salt, a table-spoon of
melted butter, and milk enough to make a thick batter. Mix thor-
oughly. Add two well-beaten eggs, and one measure each of acid
and soda (or two heaping tea-spoons acid and one moderately heap-
ing tea-spoon soda) of Horsford's Bread Preparation ; stir well, and
bake at once in waffle-irons.

QUICK WAFFLES.

Two pints sweet milk, one cup butter (melted), sifted flour to
make a soft batter; add the well-beaten yolks of six eggs, then the
beaten whites, and lastly (just before baking) four tea-spoons baking-
powder, beating very hard and fast for a few minutes. These are
very good with four or five eggs, but much better with more. Mrs.

C. W. Morey.

RAISED WAFFLES.

One quart flour, one pint sweet, luke-warm milk, two eggs, a
able-spoon melted butter, tea-spoon salt, half tea-cup good yeast
Mrs. L. S. Willidon^ Heidelburg, Germany*

BREAKFAST AND TEA CAKES. 45.

RICE WAFFLES.

Boil half a pint of rice and let it get cold, mix with it one-fourth
pound butter and a little salt. Sift in it one and a half pints flour,
beat five eggs separately, stir the yolks together with one quart
milk, add whites beaten to a stiff froth, beat hard, and bake at once
in waffle-iron. Mrs. S. C. Lee, Baltimore, Md.

SWEET WAFERS.

One pint flour, one tea-cup sugar, three eggs, one table-spoon
butter, flavor with lemon, mix into a batter same as for cake, and
bake in wafer-irons.

FRENCH CRACKERS.

One and a half pounds each of flour and sugar, three-fourths
pound butter, whites of five eggs ; before cooking wash over with
egg and dip in sugar.

EGG CRACKERS.

Six eggs, twelve table-spoons sweet milk, six table-spoons butter,
half tea-spoon soda; mold with flour half an hour, and roll thin.
Mrs. J. S. Robimon.

CORN DODGERS.

To one quart corn meal add a little salt and a small table-spoon
lard ; scald with boiling water and beat hard for a few minutes ;
drop a large spoonful in a well-greased pan. The batter should be
thick enough to just flatten on the bottom, leaving them quite high
in the center. Bake in a hot oven.

CORN MUFFINS.

One quart sifted Indian meal, a heaping tea-spoon butter, one
quart milk, a salt-spoon salt, a third cup yeast, a table-spoon of
molasses; let it rise four or five hours, and bake in muffin-rings.
Mrs. G. W. Mardiant, Buffalo, N. Y.

CORN ROLLS.

One pint of corn meal, two table-spoons sugar, one tea-spoon
salt, one pint boiling milk ; stir all together and let stand till cool.
Add three eggs well beaten, and bake in gem-pans. Mrs. Ccupi. J. P.
Rea, Minneapolis, Minn.

>46 BREAKFAST XL TEA CAKES.

CORN MUSH.

Put four quarts fresh water in a kettle to boil, salt to suit the
taste; when it begins to boil stir in one and one-half quarts meal,
Jetting it sift through the fingers slowly to prevent lumps, adding
it a little faster at the last, until as thick as can be conveniently
stirred with one hand ; set in the oven in the kettle (or take out into
a pan), bake an hour, and it will be thoroughly cooked. It takes
corn meal so long to cook thoroughly that it is very difficult to boil
it until done without burning. Excellent for frying when cold.
Use a hard wood paddle, two feet long, with a blade two inches
wide and seven inches long, to stir with. The thorough cooking and
baking in oven afterwards, takes away all the raw taste that mush
is apt to have, and adds much to its sweetness and delicious flavor.

Mrs. W. W. Woods.

FRIED MUSH.

A delicious breakfast relish is made by slicing cold mush thin and
frying in a little hot lard. Or dip in beaten eggs salted to taste,
then in bread or cracker crumbs, and drop in hot lard, like dough-
nuts. Miss A. W. S., Nashvilk, Tenn.

ALABAMA JOHNNY-CAKE.

Cook a pint of rice till tender, add a table-spoon butter; when
cold add two beaten eggs and one pint meal, and when mixed spread
on an oaken board and bake by tipping the board up before the fire-
place. When done on one side turn over. The dough should be

spread half an inch thick.

JOHNNY-CAKE.

Two-thirds tea-spoon soda, three table-spoons sugar, one tea-spoon
cream of tartar, one egg, one cup sweet milk, six table-spoons Indian
meal, three table-spoons flour, and a little salt. This makes a thin

batter.

COLD-WATER GEMS.

With very cold or ice-water and Graham flour, and a little salt,

make a rather stiff batter ; heat and grease the irons, and bake
twenty minutes in a hot oven. Mrs. 0. M. Scott.

GOOD GRAHAM GEMS.

Three cups sour milk, one tea-spoon soda, one of salt, one table-
spoon brown sugar, one of melted lard, one beaten egg ; to the egg

BREAKFAST AND TEA CAKES. 47

add the milk, then the sugar and salt, then the Graham flour (with
the soda mixed in), together with the lard; make a stiff batter, so
that it will drop, not pour, from the spoon. Have gem-pans very
hot, grease, till, and bake fifteen minutes in a hot oven. Mrs. J. H. S.

MRS. BUXTON'S GRAHAM GEMS.

Take one egg and beat well, add pinch of salt, one quart butter-
milk or sour milk, and Graham flour enough to make a stiff batter;
add one heaping tea-spoon soda and stir thoroughly with a spoon ;
heat and grease gem-irons, and after dipping the spoon in cold
water, drop a spoonful of batter in each pan, repeating until all
are filled ; bake in a quick oven half an hour. This measure will

make a dozen.

SWEET-MILK GEMS.

Beat one egg well, add a pint new milk, a little salt, and Graham
flour until it will drop^off the spoon nicely; heat and butter the
gem-pans before dropping in the dough ; bake in a hot oven twenty
minutes. Mrs. JR. L. Partridge.

GRAHAM MUFFINS.

Two cups of sour milk, two table-spoons brown sugar, a little salt,
one tea-spoon soda, sufficient Graham flour to make moderately stiff.
If not convenient to use sour milk, use sweet, adding cream of
tartar. Mrs. H. B. Sherman.

GRAHAM MUSH.

Sift meal slowly into boiling salted water, stirring briskly until
it is as thick as can be stirred with one hand ; serve with milk or
cream and sugar, or butter and syrup. It is much improved by
removing from the kettle to a pan as soon as thoroughly mixed,
and steaming for three or four hours. It may also be eaten cold,
or sliced and fried like corn mush.

OAT-MEAL MUSH.

To two quarts boiling water, well salted, add one and a half cups
best oat meal (Irish, Scotch, Canadian or Akron are best) ; stir in
meal by degrees, and after stirring up a few times to prevent ita
settling down in a mass at the bottom, leave it to cook three hours
without stirring. While stirring in meal put inner kettle directly on

BREAKFAST AND TEA CAKES.

stove. (Cook iu a custard-kettle with water in outer kettle). To
cook for breakfast it may be put on over night, allowing it to boil
an hour or two in the evening, but it is better when freshly cooked.
Serve with cream and sugar. This is unsurpassed as a breakfast-
dish, especially for growing children, who need bone and muscle-
producing food. To be wholesome it must be well cooked, and not
the pasty, half-cooked mass usually served at boarding-houses.
There are a few persons with very deh'cate digestive powers,, who
should eat oat-meal only when thoroughly pearled, as the outer
husks of the grain irritate the coatings of the stomach. In lieu
of a custard-kettle the mush may be made in a pan or small tin
bucket, and then placed in a steamer and steamed two hours.

STEAMED OAT-MEAL.

To one tea-cup oat-meal add one quart cold water, tea-spoon salt,
put in steamer over a kettle of cold water, and steam one hour and
a half after meal begins to cook.

CRACKED WHEAT.

Two quarts salted water to two cups best white winter wheat;
boil two or three hours in a custard-kettle : Or, soak over night and
boil at least three-fourths of an hour : Or, put boiling water in a pan
or small tin bucket, set on stove, stir in wheat, set in steamer and
steam four hours: Or, make a strong sack of thick muslin or drilling,
moisten wneat with cold water, add a little salt, place in sack, leav-
ing half the space for wheat to swell in. Fit a round sheet of tin,
perforated with holes half an inch in diameter, to the inside of
ordinary kettle, so that it will rest two or three inches from the
bottom; lay sack on the tin, put in water enough to reach tin, and
boil from three to four hours, supplying water as -it evaporates.
Serve with butter and syrup, or cream and sugar. When cold, slice
and fry ; or warm with a little milk and salt in a pan greased with
a little butter; or make in griddle-cakes with a batter of eggs, milk,
and a little flour, and pinch of salt.

FINE WHITE HOMINY OR GRITS.

Take two cups to two quarts salted water, soak over night, and
boil three quarters of an hour in a custard kettle; serve with milk
and sugar, or when cold slice and fry.

FRITTERS. 49

FRITTERS.

Make fritters quickly and beat thoroughly. A good rule for
them is two eggs, one half-pint milk, one tea-spoon salt, and two
cups flour; have the lard in which to cook them nice and sweet and
hot. Clarified fat boils at about five hundred degrees more than
double the heat of boiling water and fat actually boiling will burn
to a cinder any thing that is dropped into it. The proper cooking
heat is three hundred and seventy-five degrees, and is indicated by
a blue smoke arising from the surface of the fat. When this point
is reached, the fat may be held at that degree of heat, and pre-
vented from burning by dropping into it a peeled potato or a piece
of hard bread, which furnishes something for the fat to act on.
The heat may also be tested by dropping in a tea-spoon of the bat-
ter ; if the temperature is right it will quickly rise in a light ball
with a splutter, and soon brown; take up carefully the moment they
are done, with a wire spoon ; drain in a hot colander, and sift pow-
dered sugar over them; serve hot. Pork fritters are made by
dipping thin bits of breakfast-bacon or fat pork in the batter: fruit
fritters by chopping any kind of fresh or canned fruit fine and mix-
ing it with batter, or by dipping quarters or halves in batter. The
fruit may be improved in flavor by sprinkling sugar and grated
lemon peel over it, and allowing it to remain two or three hours,
after which drain and dip as above. Batters for fritters should be
made an hour before using, as the grains of flour swell by standing
after being moistened, and thus become lighter. Add the whites
of eggs j ust before frying. It is better not to use sugar in batter,
as it tends to make it heavy. Sprinkle over them in the dish when

just ready to serve.

ALABAMA KICE FRITTERS.

Four eggs beaten very light, one pint milk, one cup boiled rice,
three tea-spoons baking-powder in one quart flour ; make into a
batter ; drop by spoonfuls into boiling lard. Sauce : One pound
of sugar, one and a half cups water, stick of cinnamon ; boil until
clear. "Ruth Royal," Atlanta, Ga.

50 FRITTERS.

APPLE FRITTERS.

Make a batter in proportion of one cup sweet milk to two cups
flour, a heaping tea-spoon baking powder, two eggs beaten sep-
arately, one table-spoon sugar, and salt-spoon salt ; heat the milk
a little more than milk-warm, add slowly to the beaten yolks and
sugar, then add flour and whites of eggs; stir all together, and
throw in thin slices of good sour apples, dipping the batter up
over them; drop in boiling lard in large spoonfuls with piece of
apple in each, and fry to a light brown. Serve with maple syrup
or a nice syrup made of sugar. Mrs. James Henderson.

CLAM FRITTERS.

Take raw clams, chopped fine, and make a batter with juice, an
equal quantity of sweet milk, four eggs to each pint of liquid, and
flour sufficient to stiffen ; fry like other fritters. Mrs. H. B. S.

CORN OYSTERS.

To one quart grated corn add three eggs and three or four grated
crackers, beat well and season with pepper and salt; have ready in
skillet butter and lard or beef-drippings in equal proportions, hot
but not scorching ; drop in little cakes about the size of an oyster
{for this purpose using a tea-spoon); when brown turn and fry
on the other side, watching constantly for fear of burning. If the
fat is just the right heat, the oysters will be light and delicious,
but if not, heavy and "soggy." Serve hot and keep dish well cov-
ered. It is better to beat whites of eggs to a stiff froth and add
just before frying. Mrs. V. G. Husk, Minneapolis, Minn.

CREAM FRITTERS.

One and a half pints flour, one pint milk, six well-beaten eggs,
one-half nutmeg, two tea-spoons salt, one pint cream ; stir the
whole enough to mix the cream ; fry in small cakes. Mrs. M. K. P.

LEMON FRITTERS.

One-fourth pound of eggs, one-half pound flour, one-fourth
pound sugar (pulverized) ; beat the yolks well, add the flour and
enough fresh milk to make a stiff batter (about a gill of milk) ;
beat the whites stiff with the sugar, the juice of a lemon and some
of the yellow peel grated off, or a spoon of extract of lemon.

GRIDDLE-CAKES. 51

When ready to cook beat the whites well into the batter and pro-
ceed to cook. Have plenty of good lard, heated slowly ; just as it
begins to smoke, after bubbling, drop in by spoonfuls enough fritters
to fill the vessel without crowding. The cold batter will lower the
temperature of the fat sufficiently to keep it at proper cooking
heat. The fritters will begin to brown very quickly, and should be
turned with a wire spoon. If they begin to color dark brown
check the heat immediately. If these directions are followed ac-
curately, they may be lifted from the fat and laid upon a napkin or
folded paper comparatively free from grease. Dust the fritters
well with sugar and nutmeg, if agreeable. For supper eat them so,
but for dinner some nice sauce should be served. Some persons
substitute honey or maple syrup for sauce. Fritters bear a bad
reputation, but when properly made, and eaten occasionally for a
change, are quite as wholesome as many of the messes recommended

as food for dyspeptics.

VANITIES.

Beat two eggs, stir in a pinch of salt and a half tea-spoon
rose-water, add sifted flour till just thick enough to roll out, cut
with a cake-cutter, and fry quickly in hot lard. Sift powdered
sugar on them while hot, and when cool put a tea-spoon of jelly in
the center of each one. Nice for tea or dessert. Mrs. D. C. Har-
rington,

GRIDDLE-CAKES.

Griddle-cakes should be well beaten when first made, and are
much lighter when the eggs are separated, whipping the yolks to
a thick cream, and adding the whites beaten to a stiff froth just
before baking. Some never stir buckwheat cakes after they have
risen, but take them out carefully with a large spoon, placing
the spoon when emptied in a saucer, and not back again into the
batter. In baking griddle-cakes have the griddle clean, and, if the
cakes stick, sprinkle on salt and rub with a coarse cloth before
greasing. Some prefer griddles made *of soap-stone, which need no

52 GRIDDLE-CAKES.

greasing. They need to be very hot, but greasing spoils them.
They are more costly and more easily broken than iron. Iron
griddles, if properly cared for, need washing but seldom. Imme-
diately after use they should be carefully wiped and put away out
of the dust, never to be used for any other purpose. Never turn
griddle-cakes the second time while baking, as it makes them
heavy, and serve the same side up as when taken from griddles.

BUCKWHEAT CAKES.

Buckwheat flour, when properly ground, is perfectly free from
grits. The grain should be run through the smutter with a strong
blast before grinding, and the greatest care taken through the
whole process. Adulteration with rye or corn cheapens the flour,
but injures the quality. The pure buckwheat is best, and is un-
surpassed for griddle-cakes. To make batter, warm one pint sweet
milk and one pint water (one may be cold and the other boiling) ;
put half this mixture in a stone crock, add five tea-cups buckwheat
flour, beat well until smooth, add the rest of the milk and water,
and last a tea-cup of yeast. Or, the same ingredients and propor-
tions may be used except adding two table-spoons of molasses or
sugar, and using one quart of water instead of one pint each of
milk and water. Miss S. A. Melching.

HORSFORD BUCKWHEAT CAKES.

Mix " .over night," with warm water, a little salt, and a table-
spoon molasses, one pint buckwheat flour, to the usual consistency
of griddle-cakes. When ready to bake for breakfast, add one meas-
ure each of acid and soda (or two heaping tea-spoons acid and one
moderately heaping tea-spoon soda) of Horsford's Bread Prepara-
tion thinning the batter if necessary and bake immediately on a

hot griddle.

FRENCH PANCAKES.

Beat together till smooth six eggs and half a pound of flour, melt
four ounces butter and add to the batter, with one ounce of sugar
and half a pint of milk, and beat until smooth. Put a table-spoon
at a time into a hot frying-pan slightly greased, spreading the batter
evenly over the surface of the pan by tipping it about, fry to a light

GRIDDLE-CAKES. 53

brown, spread with jelly, roll it up, dust it with powdered sugar,
and serve hot.

BATTER CAKES.

Make a batter of one quart each of flour and sour milk, three
eggs beaten separately, a table-spoon of butter, and two level tea-
spoons soda. Pulverize the soda very fine before measuring, then
thoroughly mix with the flour. Add whites of eggs just before
baking on the griddle. Sweet milk may be used (with the other
ingredients in same quantity) with Horsford's Bread Preparation,
one measure each of soda and acid, which must be thoroughly
mixed with the flour. These may also be made without es^s.

J OO

BREAD CAKES.

Take stale bread and soak over night in sour milk ; in the morn-
ing rub through a colander, and to one quart add the yolks of two
eggs, one tea-spoon salt, one tea-spoon soda, two table-spoons sugar,
and flour enough to make a batter a little thicker than for buck-
wheat cakes; add last the well-beaten whites of the eggs, and bake.

CRUMB GRIDDLE-CAKES.

The night before using put some bread crumbs to soak in one
quart of sour milk; in the morning rub through a sieve, and add
four well-beaten eggs, two tea-spoons soda dissolved in a little water,
one table-spoon melted butter, and enough corn meal to make them
the consistency of ordinary griddle -cakes. It is better to beat yolks
and whites separately, stirring the whites lightly in just before
baking. Mrs. W. E. Scobey, Kaiikakee, 111.

CORN CAKES.

One pint corn meal, one of sour milk or buttermilk, one egg, one
tea-spoon soda, one of salt. A table-spoon of flour or corn starch
may be used in place of the egg; bake on a griddle.

FLANNEL CAKES.

Make hot a pint of sweet milk, and into it put two heaping table-
spoons butter, let melt, then add a pint of cold milk, the well-
beaten yolks of four eggs placing the whites in a cold place a
tea-spoon of salt, four table-spoons potato yeast, and sufficient flour
to make a stiff batter ; set in a warm place to rise, let stand three

54 YEAST.

hours or over night ; before baking add the beaten whites ; fry like
any other griddle-cakes. Be sure to make batter just stiff enough,
for flour must not be added in the morning unless it is allowed to

r<se again.

GRAHAM GRIDDLE-CAKES.

One quart Graham flour, one tea-spoon baking powder, three
eggs, *ud milk or water enough to make thin batter.

INDIAN PANCAKES.

One pint Indian meal, one tea : spoon salt, small tea-spoon soda;
pour on boiling water until a little thinner than mush ; let stand
until cool, add the yolks of four eggs, half a cup of flour in which
is mixed two tea-spoons cream tartar ; stir in as much sweet milk or
water as will make the batter suitable to bake; beat the whites
well, and add just before baking. Mrs. W. W. Woods.

RICE GRIDDLE-CAKES.

Boil half a cup rice; when cold mix one quart sweet milk, the
yolks of four eggs, and flour sufficient to make a stiff batter; beat
the whites to a froth, stir in one tea-spoon soda, and two of cream
tartar; add a little salt, and lastly the whites of eggs; bake on a
griddle. A nice way to serve is to spread them while hot with but-
ter, and almost any kind of preserves or jelly ; roll them up neatly,
cut off the ends, sprinkle them with sugar, and serve immediately.
' Mrs. Walter Mitchell, Gattipolis.

YEAST.

The best is potato yeast, because bread made witfc it is moister.
and there is no danger of injuring the flavor of the bread by ap
excess of yeast. Dry yeast should be made in May or June for
summer use, and in October for winter use. In hot and damp
weather, dry yeast sometimes loses its vitality ; however, many use
it on account of its convenience, since there is no danger of ite
souring in summer or freezing in winter. Soft hop or potato yeast

YEAST. 55

will keep in a cool place one or two weeks in warm weather, and in
cold weather five or six weeks, care being taken that it does not
freeze. Never add soda to yeast; if it becomes sour it will do to
start fresh yeast, but will never make good bread. Make yeast in
a * bright tin pan, kept for this purpose alone. When, it is risen
sufficiently, a thick white scum rises to the top. Keep in a stone
jar with a close-fitting cover, or in a jug, on the cellar bottom, or
in ice-chest, or in some other cool place. Always shake the jug
before taking out yeast for use. Leave cork loose for first twelve
hours. Extreme heat or freezing kills the plant, which grows while
fermentation goes on. The jar or jug, when emptied, should be
washed first in cold water, then in soap and water, and afterward
in hot water, which may be allowed to stand a half hour, when
pour out. Let jar cool, and it is ready for use. The cork or cover
needs the same careful attention. Many times the yeast is spoiled
by want of care and neatness in washing the yeast jar. Keep hops
in a paper sack in a dry, cool place. One pint of potato yeast,
one tea-cup of hop yeast, a piece of compressed yeast size of a
walnut, and one yeast cake, or two-thirds of a tea-cup of yeast
crumbs, are equal in strength.

DRY YEAST.

Boil two large potatoes and a handful of hops (the latter in a
bag) in three pints water; when done, take out potatoes, mash well,
add one pint flour, and pour boiling hot water over all; beat well
together, adding one table-spoon salt, one of ginger, and one-half
cup sugar ; when hike-warm add one cup good yeast and let stand
two days (or only one day, if very warm weather), stirring down
frequently; add good white corn meal until thick enough to make
into cakes about half an inch in thickness ; place to dry in the
shade (never expose to the sun or to stove heat) where the air will
pass freely, so as to dry them as soon as possible, as the fermentation
goes on as long as there is any moisture; turn the cakes frequently,
breaking them up somewhat, or even crumbling, so they will dry
out evenly and quickly ; when thoroughly dried put in a paper sack,
and keep in a dry place. A small cake will make a sponge suffi-
cient to bake five or six ordinary loaves. Mrs. E. T. Carson.

56 YEAST.

FARMERS' YEAST.

A yeast which is especially good for the use of farmers, and
others who use a great deal of bread and bake frequently, is made
as follows: Take a handful of impressed or two ounces of pressed
hops (those showing the pollen dust are best), put them in one quart
of water, with four ordinary potatoes, and boil till the potatoes are
well cooked ; mash all together, and strain through a linen strainer,
add flour enough to make a thick batter ; a tea-spoon salt, a table-
spoon pulverized ginger and half a cup sugar ; set it back on the
fire and let it come to a boil, stirring constantly, and set by to cool ;
when only milk warm add a cup of old yeast, or two cakes grocers'
dry hop yeast, or half a cup bakers'. This will be light in two or
three hours. The yeast may be made perpetual, by saving a cup
when started, but it must be kept from freezing in winter and in a
cool place in summer. This is a good mode, and acceptable to all
who prefer yeast bread. Mrs. H. Young,

HOP YEAST.

Place a handful of hops in two quarts of cold water, boil slowly
for a half hour, strain boiling hot on one pint flour and one table-
spoon salt (gradually at first in order to mix smoothly) ; w r hen luke-
warm add a half pint of yeast, and set in a warm place to rise.
When light, cover and keep in a cool place. Mrs. M. J. Woods.

POTATO YEAST WITHOUT HOPS.

Four good-sized potatoes peeled, boiled and mashed, four table-
spoons white sugar, one of ginger, one of salt, two cups flour; pour
over this a pint of boiling water, and beat till all the lumps disap-
pear. After it has cooled, add to it one cup good yeast, and set
away to rise ; when risen put in glass or stone jar, cover and set
away in a cool place. Mrs. George H. Rust,

POTATO YEAST.

Boil one cup hops in a sack in two quarts water for fifteen minutes ;
remove sack with hops, add immediately after grating (to prevent
their darkening) five good-sized Irish potatoes, peeled and grated
raw, one cup white sugar, one table-spoon salt, and one of ginger ;
stir occasionally and cook from five to ten minutes, and it will boil

YEAST. 57

tip thick like starch ; turn into a jar, and when just tepid in sum-
mer, or quite warm in winter, add one-half pint good yeast (always
save some to start with) ; set jar in a large tin pan, and as often as
it rises stir down until fermentation ceases, when it will be quite
thin*. Cover closely, and set away in a cool place, and it will keep
two weeks. When yeast smells sour but does not taste sour it is
.still good ; if it has no smell it is dead. One cup will make six
good-sized loaves. Mrs. D. Buxlon.

POTATO YEAST.

Take as many hops as can be grasped in the hand twice, put one-
Lalf gallon water over them in a new coffee-pot kept for that pur-
pose, boil slowly for one hour. Do not tie them in a cloth to boil,
as that keeps the pollen (an important rising property) out of the
yeast. Pare and grate half a dozen large potatoes into a two gallon
stone crock, add a half cup sugar, table-spoon each of salt and
ginger, pour over this a half gallon of the boiling hop- water, stir-
ring all the time. When milk-warm, add one cup of good lively
yeast, set in a. warm place until it rises, and remove to the cellar or
:some other cool place. The boiling hop-water must be added to po-
tatoes immediately or they will darken, and darken the yeast. A
.good way to prevent the potatoes from darkening is to grate them
into a pan half filled with cold water. As grated the potatoes sink
to the bottom ; when done grating, pour off the water and add the
boiling hop-water. This is an excellent recipe, and the method
given for boiling hops is especially recommended.

YEAST.

Pare and boil four ordinary-sized potatoes, boiling at the same
time in a separate vessel a good handful of hops. When the pota-
toes are done, mash fine and add, after straining, the water in which
the hops were boile$ ; put into this one cup white sugar and one-
half cup salt, and add sufficient water to make one gallon ; when
cold add one cup of good yeast, let stand in a warm place for a few
hours until it will " sing" on being stirred, when it is ready for use.
Keep covered in a cellar or cool place. Mrs. C. M.

58 YEAST.

YEAST WITHOUT YEAST.

This requires no yeast to raise it, and has been called the "best
yeast in the world." Monday morning, boil one pint hops in two-
gallons water for half an hour, strain into a crock and let the liquid
become lukewarm, add two even tea-spoons salt and half a pint
best brown sugar ; mix half a pint flour smooth with some of the
liquor, and stir all well together. On Wednesday, add three pounds
potatoes boiled and mashed, stir well and let stand till Thursday,
then strain and put in stone-jugs, but for the first day or two leave
the corks quite loose. Stir the yeast occasionally while making,
and keep near the fire. It should be made two weeks before using,
aud will keep any length of time, improving with age. Keep it m
a cool place, and shake the jug before pouring from it, but with
the cork out, holding the palm of the hand over the mouth to pre-
vent the escape of the yeast.

YAHOO YEAST.

Take a table-spoonful and a half of New Orleans molasses, and
add to it the same quantity of warm w r ater. Stir in enough flour
to make a thin batter; set it in a warm place not hot and it will
soon begin to throw up bubbles on the top, and in a short time fer-
ment. Meanwhile, have all ready to make the yeast as soon as the
batter begins to work. Put a tea-cup of hops into a clean porce-
lain kettle, and add two quarts of boiling water. Set over the fire>
and boil steadily twenty minutes. Strain it, after boiling, into a
clean dish. Stir in a pint of flour and a table-spoonful of salt. Be
sure and stir it free from lumps. Set again over the fire, stirring
constantly, until it boils up and thickens. If too thick after it
boils up, pour in boiling water till it is about the consistency of
good starch. Then pour back into the bowl, cover over till rnilk-
'warm, then stir in the " risings" made of molasses, flour and water.
Set where it will be kept warm until it has risen and is quite light.
Then put into a jug, cork, and set in a cool place for use. Mrs*
Clarkson, Bath Co., Ky.

CAKE-MAKING.

'* Let all things be done decently and in order," and the first to
put in order when you are going to bake is yourself. Secure the
iiair in a net or other covering, to prevent any from falling, and
brush the shoulders and back to be sure none are lodged there that
might blow off; make the hands and finger nails clean, roll the
-sleeves up above the elbows, and put on a large, clean apron. Clean
the kitchen table of utensils and every thing not needed, and pro-
vide every thing that will be needed until the cake is baked, not
forgetting even the broom-splints previously picked off the new
broom and laid away carefully in a little box. (A knitting-needle
may be kept for testing cake instead of splints.) If it is warm
weather, place the eggs in cold water, and let stand a few minutes,
-as they will then make finer froth ; and be sure they are fresh, as
they will not make a stiff froth from any amount of beating if old.
The cake-tins should be prepared before the cake, when baking
powder is used, as it effervesces but once, and there should be no
delay in baking, as the mixture should be made firm by the heat,
while the effervescing process is going on. Grease the pans with
fresh lard, which is much better than butter ; line the bottom with
paper, using six or eight thicknesses if the cake is large, and greas-
ing the top one well. (In some ovens, however, fewer thicknesses
of paper would be needed on the bottom, and in some the sides
also should be lined with one or two thicknesses.) Sift flour and sugar
(if not pulverized), and measure or weigh. Firkin or very salt but*

159)

60 CAKE-MAKING.

ter should be cut in bits and washed to freshen a little; if very
hard, warm carefully, but in no case allow any of it to melt. Good
butter must be used, as the heat develops any latent bad qualities.
Use pulverized sugar for all delicate cakes; for rich cakes coffee-
crushed, powdered and sifted ; for dark cakes, the best brown
sugars are best; for jelly-cakes, light fruit-cakes, etc., granulated
and coffee "A" are best and most economical. Beat the yolks of
eggs thoroughly, and strain ; set the whites away in a cool place
until the cake is ready for them, then beat them vigorously in a cool
room, till they will remain in the dish when turned upside down.
Sift a part of the measured flour with the baking-powder or soda
and cream tartar through a hand-sieve (which should be among the
utensils of every housekeeper), and mix thoroughly with the rest of
the flour. In using new flour for either bread or cake-making, it
can be "ripened" for use by placing the quantity intended for bak-
ing in the hot sun for a few hours, or before the kitchen fire. In
using milk, note this : that sour milk makes a spongy, light cake m r
sweet milk, one that cuts like pound cake; remembering that with
sour milk soda alone is used, while with sweet milk baking powder
or soda and cream tartar are to be added.

Having thus gathered the material, cut butter (in cold weather)
into small pieces, and warm, not melt; beat the butter and sugar ta
a cream, add the milk in small quantities (never use fresh and stale
milk in same cake), next the yolks of eggs, then a part of the flour,
then a part of the whites, and so on until the whole is used ; lastly,
add the flavoring. Many good cake-makers first stir the milk and
flavoring into the creamed butter and sugar, then the yolks, next
the whites, and lastly the flour, first taking about two-thirds of it
and thoroughly mixing the baking powder through it; the re-
mainder of the flour is then left to be used at discretion. A little-
more or less flour may be needed, according to the climate, or ta
the kind of flour used, as the " New Process" flour requires one-
eighth less than other brands. There is great " knack" in beating-
cake; don't stir, but beat thoroughly, bringing the batter up from the
bottom of the dish at every stroke; in this way the air is driven inta
the cells of the batter, instead of out of them but the cells will be-
finer if beaten more slowly at the last, remembering that the motio

CAKE-MAKING. 61

should always be upward. In winter it is easier to beat with the
hand, but in summer a wooden spoon is better. An iron spoon
turns the mixture dark. Never beat a cake in tin, but use earthen
or stone\vare. Unskillful mixing, too rapid or unequal baking, or a
sudden decrease in heat before it is quite done, will cause streaks in
the cake. Always bake a small cake first, fill a patty, pan, or cover
to a baking-powder can, one-third full, and bake; then add more
or less flour as required. If the cake is hard and solid, it needs a
few tea-spoons of milk; if more flour is needed it will fall in the
middle and be spongy and crumbly. Powdered sugar may be-
sifted on the top of any cake while it is a little warm; if it dis-
solves add more when it is cold, keep some for that purpose in a
spice box with a perforated top. The white portion of orange or
lemon-peel should never be used; grate only the yellow. When
recipes call for soda and cream of tartar, baking powder may be
used by taking the same quantity as required of both, or Horsford's-
Bread Preparation will be found excellent. "Milk" always means-
Bweet milk. "A cup" always means a tea cup, not a coffee cup.
Sour milk may always be used instead of sweet, by using soda only.
The proportions of rising-powder to one quart of flour are three tea-
spoons baking-powder, or one tea-spoon soda and two tea-spoons-
cream tartar, or one measure each of Horsford's Bread Preparation,
or one pint sour milk and one level tea-spoon soda.

FRUIT CAKE.

Most ladies think fruit cake quite incomplete without wine or
brandy, but it can be made equally good on strictly temperance-
principles, by substituting one-third of a cup of molasses for a wine-
glass of brandy. The objection to the use of liquor in sauces does
not, however, hold good against that used in cake-making, as the
alcohol is converted to vapor by the heat and passes off with the
other gases. There are many, however, who object to the use of
liquors in any way, and to keeping them in the house, and such
will find the above an excellent and cheap substitute.

Raisins should never be washed, as it is difficult to dry out the
moisture absorbed by them, and every particle of moisture retained
tends to make the cake heavy. To remove the stems and ex-
traneous matter, place the raisins in a coarse tow-el and rub them i

62 CAKE-MAKING.

this until as clean as rubbing will make them ; then pick over care-
fully, remove any steins or other defects which may be left. The
raisins should be prepared before the cake, and added the last thing
before putting in the oven, as, being heavy, they sink to the bottom
if allowed to stand. To seed, clip with the scissors, or cut with a
sharp knife. .Do not chop too fine; if for light fruit cake, seeding
is all that is necessary. Slice the citron thin, and do not have the

pieces too large, or they will cause the cake to break apart in cut-
ting. Currants should be kept prepared for use as follows : Wash
in warm water, rubbing well, pour off water, and repeat until the
water is clear; drain them in a sieve, spread on a cloth and rub
dry ; pick out bad ones, dry carefully in a cool oven or in the
"heater" (or in the sun and wind, with a thin gauze over them to
keep off flies, insects and dust), and set away for use. When the
fruit is all mixed, cream the butter and sugar this is very im-
portant in all cakes add the spices, molasses, or liquors, then the
milk (if any used), next the eggs well beaten, adding whites with
the flour, as previously directed. Always beat whites and yolks
separately if many eggs are used, but if only a few, it is just as well
to beat both together. Next add the flour (which in making black
fruit cake may be browned), prepared with baking powder or soda
and cream tartar, then the flavoring (lemon and vanilla, in equal
parts, make the best flavoring), and lastly the fruit dredged with a
very little flour. Some prefer to mix the fruit with all the flour.
When but little fruit is used it may be dropped into the dough after
it is in the pan, and pushed just beneath the surface, which pre-
vents it from settling to the bottom. The batter for fruit cake
should be quite stiff.

In making very large cakes that require three or four hours to
bake, an excellent way for lining the pan is the following: Fit three
papers carefully, grease thoroughly, make a paste of equal parts
Graham and fine flour, wet with water just stiff enough to spread
easily with a spoon, place the first paper in the pan with the greased,
side down, and spread the paste evenly over the paper about as
thick as pie-crust. In covering the sides of the pan, use a little
paste to stick a portion of the paper to the top of the pan to keep it
from slipping out of place, press the second paper carefully into tts

CAKE-MAKING. 63

place, with the greased side up, and next put in the third paper as
you would into any baking-pan, and pour in the cake. Earthen
pans are used by some, as they do not heat so quickly and are less
liable to burn the cake.

When using a milk-pan or pans, without stems, a glass bottle filled
with shot to give it weight, and greased, may be placed in the center
of the pan, or a stem may be made of paste-board, rolled up, but
the latter is more troublesome to keep in place. The cake is apt to
burn around the edges before it is done unless there is a tube in the
center.

All except layer cakes should be covered with a paper cap, (or a
sheet of brown paper, which the careful housewife will save from
her grocers' packages), when first put into the oven. Take a square
of brown paper large enough to cover well the cake pan, cut off the
corners, and lay a plait on four sides, fastening each with a pin se-
as to fit nicely over the pan. This will throw it up in the center ,
so that the cover will not touch the cake. Save the cap, as it can be
used several times.

Before commencing, clean out the stove, take off the lids and brush
inside, rake it out underneath, get all the ashes out of the corners,
have the best of fuel at hand. Don't build a baking fire before it
is needed, have it only moderate, and add the extra fuel in time to

get it nicely burning.

THE OVEN.

Too much care can not be given to the preparation of the oven,
which is oftener too hot than too cool ; however, an oven too cold
at first will ruin any cake. Cake should rise and begin to bake
before browning much, large cakes requiring a good, steady, solid
heat, about such as for baking bread ; layer cakes, a brisk hot fire,
as they must be baked quickly. A good plan is to fill the stove
with hard wood (ash is the best for baking), let it burn until there
is a good body of heat, and then turn damper so as to throw the
heat to the bottom of oven for fully ten minutes before the cake is
put in. In this way a. steady heat to start with is secured. Gener-
ally it is better to close the hearth when the cake is put in, as this
stops the draft and makes a more regular heat Keep adding wood
in small quantities, for if the heat becomes slack the cake will be

64 CAKE-MAKING.

heavy. Great care must be taken, for some stoves need to have the
dampers changed every now and then, but as a rule more heat is
needed at the bottom of the oven than at the top. Many test their
ovens in this way : if the hand can be held in from twenty to thirty-
five seconds (or while counting twenty or thirty-five), it is a " quick"
oven, from thirty-five to forty-five seconds is " moderate," and from
forty-five to sixty seconds is " slow." Sixty seconds is a good oven
to begin with for large fruit cakes. All systematic housekeepers
will hail the day when some enterprising, practical "Dixie" girl
shall invent a stove or range with a thermometer attached to the
oven, so that the heat may be regulated accurately and intelligently.
If necessary to move the cake while baking, do it very gently. Do
not open the oven door until the cake has had time to form, and
do not open it oftener than necessary, then be careful to close it
quickly and gently, so as not to jar the cake. Be sure the outside
door of the kitchen is closed so that no cold air may strike it. If
the oven bakes too hard on the bottom, place the grate under the
pali ; if too hot on top, set a pie-pan of water on the top grate. If
one side bakes faster than the other, turn very gently. Be careful
not to remove from the oven until done ; test thoroughly before re-
moving, for if the cooler air strikes it before it is done, it is certain
to fall. Allow about thirty minutes for each inch of thickness in
a quick oven, and more time in a slow one. Test with a broom-
splint or knitting-needle, and if the dough does not adhere, it is
done. Settling away from the pan a little, and stopping its ' ' sing-
ing," are other indications that the cake is ready to leave the oven.
When removed, set the cake, while in the pan, on an inverted sieve
to cool ; this secures a free circulation of air all round it, and cools
it evenly. It should remain in the pan at least fifteen minutes after
taking from the oven, and it is better to leave the "cap" on until
the cake is carefully removed from the pan and set away, always
right side up. A tin chest or stone jar is best to keep it in. Coffee
cake should be put away before it is cold, and so closely wrapped
in a large napkin that the aroma will not be lost.

SPONGE AND WHITE CAKES.

The good quality of all delicate cake, and especially of sponge-
cake, depends very much upon its being made with fresh eggs. It cax

CAKE-MAKING. 65

never be perfect unless pulverized sugar is used. It must be quickly
put together, beaten with rapidity, and baked in a rather quick
oven. It is made "sticky "and less light by being stirred long.
There is no other cake so dependent upon care and good judgment
in baking as sponge-cake. In making white cake, if not convenient
to use the yolks that are left, they will keep for several days if
thoroughly beaten and set in a cool place. The whites of eggs, when
not used, must not be beaten, but will keep for several days if set in
a cool place. The white or yolk of a medium-sized egg weighs one
ounce, a fact that it is convenient to know, as sometimes the white
or yolk of one or more eggs is wanted from several that have been
put away together. Whenever it is necessary to cut a cake while
warm, do it with a warm knife. To prepare cocoa-nut, cut a hole
through the meat at one of the holes in the end, draw off the milk,
pound the nut well on all sides to loosen the meat, crack, take out
meat, and set the pieces in the heater or in a cool, open oven over
night, or for a few hours, to dry, then grate ; if all is not used,
sprinkle with sugar (after grating) and spread out in a cool, dry
place, and it will keep for weeks.

ANGEL'S FOOD.
Use the whites of eleven eggs, one and a half tumbler of sifted

granulated sugar, one tumbler sifted flour, one tea-spoon of vanilla,
one tea-spoon of cream tartar; sift the flour four times, then add
the cream tartar and sift again but measure it before putting in the
cream of tartar sift the sugar and measure it ; beat the eggs to a
stiff froth on a large platter ; on the same platter add the sugar
lightly, then the flour very gently, then the vanilla ; do not stop
beating until you put it in the pan to bake. Bake forty minutes
in a moderate oven, try with a straw and if too soft let it remain a
few minutes longer. Do not open the oven until the cake has been
in fifteen minutes. Turn the pan upside down to cool, and when
cold, take out by loosening around the sides with a knife, and then
ice ; use a pan that has never been greased. The tumbler for meas-
uring must hold two and one-fourth gills. The pans have feet.

ICING. --Whites of two eggs, two tea-cups granulated sugar;
boil the sugar until clear with just enough water to moisten it.
Having beaten the eggs to a stiff froth, pour boiling syrup very
5

66 CAKE-MAKING.

slowly over them. Dissolve one-half tea-spoon of citric acid in a
small table-spoon of water, and put enough in to make a pleasant
tart add a little essence of lemon.

BUFORD CAKE.

One cup butter, two of white sugar, four of sifted flour, five eggs
beaten separately, one cup sour milk, tea-spoon soda, pound seeded
raisins chopped a little ; beat the butter and sugar to a cream, add
the yolks and milk, and stir in the flour with soda well mixed
through it ; then add the white of the eggs beaten to a stiff froth,
and lastly the raisins dredged with a little flour ; bake one and one-
half hours. Use coffee-cups to measure. This makes a cake for a
six quart pan.

ALMOND, HICKORY-NUT OR COCOA-NUT CAKE.
One pound flour, half tea-spoon salt, fourth pound butter, pound*
of sugar, tea-cup sour cream, four eggs, lemon flavor to taste, and
a tea-spoon soda dissolved in two tea-spoons hot water; mix all
thoroughly, grate in the white part of a cocoa-nut, or stir in a pint
of chopped hickory-nuts, or a pint of blanched almonds pounded*
Mrs. J. W. Grubbs, Richmond.

BLACK CAKE.

One pound powdered white sugar, three-quarters pound butter,
pound sifted flour (brown or not as preferred), twelve eggs beaten
separately, two pounds raisins stoned and part of them chopped,
two of currants carefully cleaned, half pound citron cut in strips,
quarter ounce each of cinnamon, nutmeg and cloves mixed, wine-
glass wine and one of brandy ; rub butter and sugar together, add
yolks of eggs, part of flour, the spice, and whites of eggs well
beaten ; then add remainder of flour, and wine and brandy ; mix
all thoroughly together ; cover bottom and sides of a four-quart
milk-pan with buttered white paper, put in a layer of the mixture,
then a layer of the fruit (first dredging the fruit with flour), until
pan is filled up three or four inches. A small cup of Orleans mo-
lasses makes the cake blacker and more moist, but for this it is not
necessary to add more flour. Bake three and one-half or four
hours in a slow oven. This is excellent. Mrs. M. M. Munsell, Del*
aware.

CAKE-MAKING. 67

BLACK CAKE.

One pound flour, one of currants, one of raisins, one of sugar,
half pound citron, half pound chopped figs, three-fourths pound
butter, ten eggs leaving out two whites, tea-cup molasses, one of
sour cream and soda, one gill brandy or good whisky, half cup cin-
namon, two table-spoons allspice and cloves, four table-spoons jam.
Mrs. Gov. Kirkwood, loiva.

BLACK CAKE.

Two cups brown sugar, one and one-half cups of butter, six eggs
beaten separately, three cups flour (brown the flour), two table-
spoons molasses, one of cinnamon, one tea-spoon mace, one of cloves,
two cups sweet milk, two pounds raisins, two of currants, a half
pound citron, one tea-spoon soda, two of cream tartar. Bake three
hours. Mrs. A. B. Morey.

BREAD CAKE.

Three coffee-cups yeast dough, light enough to bake for bread,
two and two-thirds cups sugar, one cup butter, three eggs, one
nutmeg ; put all together, and work with the hands until smooth
as pound-cake. It is very important that all should be mixed very
thoroughlv with the lisiit dough. Add raisins and as much fruit

o */ o

as desired, and let rise half an hour in the pans in which you bake.
The oven should be about right for bread. This is easily made,
and is quite as nice as common loaf-cake. Mrs. Ghas. Fidlingfon.

BREAD CAKE.

Two cups light bread dough, one and one-half cups sugar, half
cup butter, three table-spoons sour milk in which has been dis-
solved half tea-spoon soda, half a grated nutmeg, tea-spoon cinna-
mon, cup raisins chopped a little and floured ; stir all well together,
adding fruit lastly; let rise half an hour and bake in a moderate
oven. Mrs. Hartle, Massitton.

BRIDE'S CAKE.

Whites of twelve eggs, three cups sugar, small cup butter, a cup
sweet milk, four small cups flour, half cup corn starch, two tea-
spoons baking powder, lemon to taste. Adding a cup citron sliced

68 CAKE-MAKING.

thin and dusted with flour, makes a beautiful citron cake.
Harvey Clark, Piqua.

WHIPPED-CREAM CAKE.

One cup sugar, two eggs, two table-spoons softened butter and
four of milk ; beat all well together ; add a cup of flour in which
has been mixed tea-spoon cream tartar and half tea-spoon soda.
Bake in rather small square dripping-pan. When cake is cool have
ready a half pint sweet cream whipped to a stiff froth, sweeten and
flavor to taste, spread over cake and serve while fresh. The cream
will froth easier to be made cold by setting on ice before whipping.
Mrs. Win. Brown,

CORN-STARCH CAKE.

Two coffee-cups pulverized sugar, three-fourths cup butter, cup
corn starch dissolved in a cup of sweet milk, two cups flour, whites
of seven eggs, two tea-spoons cream tartar, tea-spoon soda mixed
thoroughly with the flour ; cream butter and sugar, add starch and
milk, then add the whites and flour gradually until all is used.
Flavor with lemon or rose. Mrs. W. P. Anderson.

COFFEE CAKE.

Two cups brown sugar, one of butter, one of molasses, one of
strong coffee as prepared for the table, four eggs, one tea-spoon
saleratus, two of cinnamon, two of cloves, one of grated nutmeg,
pound raisins, one of currants, four cups flour. Mrs. Wm. Skinner,
Battle Greek,

COFFEE CAKE.

One cup brown sugar, cup molasses, half cup butter, cup strong
coffee, one egg or yolks of two, four even cups flour, heaping tea-
spoon soda in the flour, .table-spoon cinnamon, tea-spoon cloves, two
pounds raisins, fourth pound citron. Soften the butter, beat with
the sugar, add the egg, spices, molasses, and coffee, then the flour,
and lastly the fruit dredged with a little flour. Bake one hour in
moderate oven, or make in two small loaves which will bake in a
short time. This may be made without the egg. Mrs. D. Buxton.

CAKE-MAKING. 69

COCOA-NUT CAKE.

One cup butter, three of sugar, one of sweet milk, four and a
half of flour, four eggs with whites beaten to a stiff froth, a tea-
spoon soda, two of cream tartar, one grated cocoa-nut. Mrs. J.
Holland,

CARAMEL CAKE.

One cup butter, two of sugar, a scant cup milk, one and a half
cups flour, cup corn starch, whites of seven eggs, three tea-spoons
baking powder in the flour ; bake in a long pan. Take half pound
brown sugar, scant quarter pound chocolate, half ^up milk, butter
size of an egg, two tea-spoons vanilla ; mix thoroughly and cook as
syrup until stiff enough to spread ; spread on cake and set in the
oven to dry. Mrs. George Sever.

CINCINNATI CAKE.

Pour over one pound fat salt pork, chopped fine and free from
lean and rind, one pint boiling water, let stand until nearly cold ;
add two cups brown sugar, one of molasses, one table-spoon each
of cloves and nutmeg, and two of cinnamon, two pounds raisins,
fourth pound citron, half glass brandy, three tea-spoons of baking
powder, and seven cups of sifted flour. Bake slowly two and a
half hours. This is excellent, and requires neither butter or eggs.
Mrs. G. E. Kinney.

CHOCOLATE CAKE.

One cup butter, three of brown sugar, one of sweet milk, four of
flour, yolks of seven eggs, nine table-spoons grated Baker's choco-
late, three tea-spoons baking powder. This may be baked as a
layer cake, making a white cake of the whites -of the eggs, baking
in layers, and putting them together with frosting, alternating the
layers. Mrs. Frank Woods Robinson, Kenton.

DELICATE CAKE.

Three cups flour, two of sugar, three-fourths cup sweet milk,
whites of six eggs, half cup butter, tea-spoon cream tartar, half
tea-spoon of soda. Flavor with lemon. Good and easily made.
Mary E. Miller.

70 CAKE-MAKING.

EVERLASTING CAKE.

Beat together the yolks of six eggs and three-fourths of a pint
white sugar, add one and a half pints blanched and shelled almonds,
half pound sliced citron well floured, and the whipped whites with
one and a half pints sifted flour ; pour one and a half inches thick
in well-greased dripping pans, bake in a quick oven, and, when done,
cut slices one inch thick across the cake, turn each slice over on its
side, return to oven and bake a short time. When cold place in a
tin box. These will keep a year and a half or more, and are nice
to have in sto.e. Mrs. J. S. Williams, Brooklyn.

EGOLESS CAKE.

One and a half tea-cups sugar, one of sour milk, three (level) of
sifted flour, half cup butter, tea-spoon soda, half tea-spoon cinna-
mon, half tea-spoon grated nutmeg, tea-cup raisins chopped and
well floured. Miss Louise Skinner.

OLD HARTFORD ELECTION CAKE.

Five pounds sifted flour, two of butter, two of sugar, thre gills
distillery yeast or twice the quantity of home brewed, four eggs, gill
of wine, gill of brandy, one quart sweet milk, half an ounce of nut-
meg, two pounds raisins, one of citron ; rub the butter and flour
together very fine, add half the sugar, then the yeast and half the
milk (hot in winter, blood- warm in summer), then add the eggs,
then remainder of the milk, and the wine; beat well and let rise in
a warm place all night ; in the morning beat a long time, adding
brandy, sugar, spice, and fruit well floured, and allow to rise again
very light, after which put in cake pans and let rise ten or fifteen
minutes ; have the oven about as hot as for bread. This cake will
keep any length of time. For raised cakes use potato yeast if fresh
made ; it is always a perfect success. This recipe is over one hun-
dred years old. Mrs. Eliza Burnham, Milford Center.

APPLE FRUIT CAKE.

One cup butter, two of sugar, one of milk, two eggs, tea-spoon
soda, three and a half cups flour, two of raisins, three of dried
apples soaked over night and then chopped fine and stewed two
hours in two cups molasses ; beat butter and sugar to a cream, add
milk, in which dissolve soda, then the beaten eggs and flour, and

CAKE-MAKING. 71

lastly the raisins and apples well stirred in ; pour in pan and bake
an hour and a half. Mrs. C. M. Ingman.

FRUIT CAKE.

One cup butter, one of brown sugar, half pint molasses, two eggs,
cup sour milk, tea-spoon soda, pound of flour, one of currants, one
and a half pounds raisins. Flavor to taste. This has been thor-
oughly tested, and is a great favorite. Mrs. M. E. Nicely.

FRUIT CAKE.

Twelve eggs, one and a half pounds each of butter, sugar and
flour, two pounds each of raisins and currants, one pound citron,
one half-pint molasses, one ounce each of nutmeg, mace and cloves,
one and a half glasses of jelly (grape is best), one-fourth pint each
of wine and brandy, more flour if needed. Put dough in pans,
set in steamer, taking care that the cover is made to fit very tight ;
if necessary put cloth under the lid and shut it down on it, taking
care that it does not touch the cake, or lay several thicknesses of
cloth over the lid. Steam two hours and bake one hour. Chas.

Cyphers, Minneapolis, Minn.

FRUIT LOAF CAKE.

One cup butter, two of brown sugar, one of New Orleans molas-
ses, one of sweet milk, three eggs, five cups sifted flour, two tea-
spoons cream tartar in the flour, tea-spoon soda in the milk, table-
spoon cinnamon, one nutmeg, one pound raisins, one of currants,
quarter pound citron (citron may be omitted, and half the quantity
of raisins and currants will do). Put flour in a large crock, mix
well with cream tartar, make a well in the center, put in other ingre-
dients, having warmed the butter and molasses a little ; mix well
together with the hands, putting in the fruit last after it has been
floured ; bake two hours in a moderate oven. This will make two
common-sized loaves. Mrs. N. S. Long.

FRUIT CAKE.

Three pounds butter, three of brown sugar, beaten to a cream,
three of flour, six of currants, six of raisins, after seeds are removed,
one of citron sliced thin, three glasses brandy, twenty-eight eggs,
one ounce cinnamon, one of grated nutmeg, three-quarters ounce
cloves, half ounce mace ; roll the raisins, currants and citron in
part of the flour. Miss H. D.

72 CAKE-MAKING.

FRUIT CAKE.

One pound brown sugar, one of butter, one of eggs, one of flour,
two of raisins, two of currants, half pound citron, a nutmeg, table-
spoon cloves, one of allspice, half pint brandy, and two tea-spoons
baking-powder. After baking, while yet warm, pour over cake a
half pint wine. This makes the cake delicious. Miss Angie Shinner,

Somerset.

EXCELLENT FRUIT CAKE.

One and a half pounds raisins, one and a fourth pounds currants,
three-fourths pound citron, pound butter, pound sugar, one and a
fourth pounds flour, ten eggs, two table-spoons lemon, two tea-spoons
yeast powder ; mix a fourth pound of the flour in the fruit. Mrs.
J. W. Grubbs,

POOR MAN'S FRUIT CAKE.

One and a half cups brown sugar, two of flour, one each of but-
ter and chopped raisins, three eggs, three table-spoons sour milk,
half tea-spoon soda, half cup blackberry jam. This is excellent as
well as economical. Mrs. J. S. Robinson,

SCOTCH FRUIT CAKE.

A cup butter, two of white sugar, four of sifted flour, three-
fourths cup sour milk, half tea-spoon soda, nine eggs beaten separ-
ately, one pound raisins, half pound currants, a fourth pound citron;
cre:im the butter and sugar, add milk gradually, then beaten yolks
of eggs, and lastly, while stirring in flour, the whites well whipped.
Flavor with one tea-spoon lemon, and one of vanilla extract, and
have raisins chopped a little, or, better still, seeded, and citron
sliced thin. Wash and dry currants before using, and flour all fruit
slightly. In putting cake in pan, place first a thin layer of cake,
then sprinkle in some of the three kinds of fruit, then a layer of
cake, and so on, always finishing off with a thin layer of cake. Bake
in a moderate oven for two hours. Tested by many and has never
failed. Mrs. J. H. Shearer.

THANKSGIVING FRUIT CAKE.

Six pounds flour, three of butter, three and a half of sugar, an
ounce mace, two glasses wine, two glasses brandy, four pounds
raisins, half pound citron, six eggs, one pint yeast, small tea-spoon

CAKE-MAKING. 73

soda put in at last moment. After tea, take all the flour (except
one plate for dredging raisins), a small piece butter, and a quart or
more of milk, and mix like biscuit ; then mix butter and sugar, and
at nine o'clock in the evening, if sufficiently light, put one-third of
butter and sugar into dough ; at twelve add another third, and very
early in the morning the remainder ; about eleven o'clock, if light
enough, begin kneading, and continue for an hour, adding mean-
while all the other ingredients. This will make seven loaves.
Mrs. Woodworth, Springfield.

CHOICE FIG CAKE.

A large cup butter, two and a half of sugar, one of sweet milk,
three pints flour with three tea-spoons baking-powder, whites of six-
teen eggs, a pound and a quarter of figs well floured and cut in
strips like citron ; no flavoring. Mrs. A. B. Morey.

GROOM'S CAKE.

Ten eggs beaten separately, one pound butter, one of white sugar,
one of flour, two of almonds blanched and chopped fine, one of
seeded raisins, half pound citron, shaved fine ; beat butter to a
cream, add sugar gradually, then the well-beaten yolks ; stir all till
very light, and add the chopped almonds ; beat the whites stiff and
add gently with the flour ; take a little more flour and sprinkle over
the raisins and citron, then put in the cake-pan, first a layer of cake
batter, then a layer of raisins and citron, tfaeii cakfe, and so on till
all is used, finishing off with a layer of cake. Bake in a moderate
oven two hours. Mary Wikox, Dalton.

HARD-MONEY CAKE.

Gold Part Yolks of eight eggs, scant cup butter, two of sugar,
four of flour, one of sour milk, tea-spoon soda, table-spoon corn
starch ; flavor with lemon and vanilla.

Silver Part. Two cups sugar, one of butter, four (scant) of flour,
one of sour milk, tea-spoon soda, table-spoon corn starch, whites of
eight eggs ; flavor with almond or peach. Put in pan, alternately,
one spoonful of gold and one of silver. Miss Emma Fisher.

OLD HICKORY CAKE.

One cup sugar, half cup butter, three eggs beaten well together,
level tea-spoon soda stirred in half cup sour milk, two small cups

74 CAKE-MAKING.

flour ; flavor with lemon, pour in small dripping-pan, bake hair
hour, and cut in squares. This cake is always elected for a " second
term." Miss Flora Ziegler, Columbus.

HICKORY-NUT CAKE.

Two cups sugar, one of milk, two-thirds cup butter, three of flour,
three eggs, two tea-spoons baking-powder, a cup nut-kernels cut
fine. Tried, and not found wanting. Mrs. Judge West, BeUefontaine.

HICKORY-NUT CAKE.

A cup butter, two of sugar, three of flour, one of sweet milk,
whites of seven and yolks of two eggs, a tea-spoon soda, two of
cream tartar, one pint hickory-nut meats rolled and sprinkled with
flour ; beat the whites to a stiif froth. Rich and excellent Mrs.

A. B. Morey.

IMPERIAL CAKE.

One pound butter and one of sugar beaten to a cream, one pound
flour, the grated rind and juice of a lemon, nine eggs, one and a
quarter pounds almonds before they are cracked, half pound citron,
half pound raisins ; beat the yolks light, add sugar and butter, then
the whites beaten to a stiff froth, and the flour, reserving a part for
the fruit, and, lastly, the nuts blanched, cut fine and mixed with
fruit and the rest of the flour. This is very delicious, and will keep
for months. Mrs. E. R. May, Minneapolis, Minn.

LADY'S CAKE.

One-half cup butter, one and a half of sugar, two of flour, nearly
one of sweet milk, half tea-spoon soda, one of cream tartar, whites
of four eggs well beaten ; flavor with peach or almond. Mss M.

E. W., Madison.

YELLOW LADY'S CAKE.

One and a half cups flour, one of sugar, half cup butter, half
cup sweet milk, tea-spoon soda, two tea-spoons cream tartar, yolks
of four eggs, tea-spoon vanilla. Olivia S. Hinman, Battle Creek,

Mich.

LEMON CAKE.

One pound flour, one of sugar, three-fourths pound butter, seven
eggs, juice of one and rind of two lemons. The sugar, butter and
yolks of eggs must be beaten a long time, adding, by degrees, the

CAKE-MAKING. 75

flour, and the whites of eggs. last. A tumbler and a half of sliced
citron many be added. This keeps well. Miss M. B. FuUington,

AUNT HETTIE'S LOAF CAKE.

Two cups sugar and one of butter beaten to a cream, three eggs,
the whites beaten separately, three cups flour with one tea-spoon
cream tartar stirred in, yolks of the eggs stirred well with the sugar
and butter; now add two cups more flour with one tea-spoon
cream tartar, one cup sweet milk and the whites of the eggs, and
then stir again ; add one nutmeg, one pound raisins or currants
dredged with flour, one tea-spoon soda dissolved in four table-spoons
of water. This makes two nice loaves, and is excellent.

FRENCH LOAF CAKE.

Five cups sugar, three of butter, two of milk, ten of flour, six
eggs, three nutmegs, pound seeded raisins, a grated lemon, small
tea-spoon soda, wine-glass wine, one of brandy, or, two-thirds of a
cup of Orleans molasses. Mrs. A. S. Chapman.

OLD-FASHIONED LOAF CAKE.

Three pounds (three quarts sifted and well heaped) flour, one and
a fourth pounds (a rounded pint of soft) butter, one and three-
fourths pounds (one quart) sugar, five gills new milk, half pint
yeast, three eggs, two pounds raisins, tea-spoon soda, gill of brandy
or wine, or a fourth pint of molasses, two tea-spoons cinnamon and
two or nutmeg. Scald tlie milk, cobi 10 trtoou -rrnrni, nttu tneyettcsv,
then the flour, to which all the butter and half the sugar have been
added ; then mix together, and let rise until light. It is better to
set this sponge over night, and in the morning add the other ingre-
dients (flouring raisins), and let rise again. When light, fill baking-
pans and let rise again. Bake in a moderate oven. This recipe
makes three large loaves, and is a standard, economical loaf-cake.
Mrs. Ex-Gov. John J. Bagley, Mich.

MARBLE CAKE.

White Part. Whites of seven eggs, three cups white sugar, one
of butter, one of sour milk, four of flour, sifted and heaping, one
tea-spoon soda ; flavor to taste.

Dark Part. Yolks of seven eggs, three cups brown sugar, one of
butter, one of sour milk, four of flour, sifted and heaping, one

76 CAKE-MAKING.

table-spoon each of cinnamon, allspice and cloves, one tea-spoon
soda ; put in pans a spoonful of white part and then a spoonful of
dark, and so on. Bake an hour and a quarter. U<e coffee-cups to
measure. This will make one large and one medium cake. The
white and dark parts are alternated, either by putting in a >p<xwfuJ
of white, then of dark, or a layer of white and then of darx. part,
being careful that the cake may be nicely " marbleized." J//v*. M
E. Smith, Cleveland.

MARBLED CHOCOLATE CAKE.

Make a batter as for white cake, take out one tea-cup, add to it
five table-spoons of grated chocolate, moisten with milk, and flavoi
with vanilla ; pour a layer of the white batter into the baking-pan,
then drop the chocolate batter with a spoon in spots, and spread the
remainder of the white batter over it. Jkfrs. Sarafi Phelps, Spring-
field, Ohio.

ONE-EGG CAKE.
One half cup butter, one and a half cups sugar, three of flour,

one of sweet milk, one egg, tea-spoon soda, two tea-spoons
cream tartar in the flour, cup raisins chopped fine. Mrs. A. S. C.

ORANGE CAKE.

Two cups sugar, four eggs, leaving out the whites of two, half
cup butter, one of water, two tea-spoons baking-powder, three cups
flour, juice, grated rind, and pulp of one orange; use the remain-
ing whites for frosting the top. Mrs. D. B

CITRON POUND CAKE.

One pound sugar, one of flour, three-fourths pound butter, eight
large or ten small eggs, one and a fourth pound citron finely
shredded; cream butter and sugar, add the yolks, the nthe flour
and well -.whipped whites; put layer of batter in cake-pan and
sprinkle thickly with citron, then another layer of batter, etc., till
pan is filled. Bake slowly one and a half to tv^o hours. Mrs. J.

M. Southard.

PYRAMID POUND CAKE.

One pound sugar, one of butter, one of flour, ten eggs; bake in
a dripping-pan one inch in thickness; cut when cold into pieces
three and a half inches long by two wide, and frost top and sides;

CAKE-MAKING. 77

form on the cake stand in pyramid before the icing is quite dry by
laying, first in a circle, five pieces with some space between them;
over the spaces between these lay five other pieces, gradually draw-
ing in the column and crowning the top with a bouquet of flowers.

Mrs. Dr. Thompson.

WHITE POUND CAKE.

One pound sugar, one of flour, half pound butter, whites of six-
teen eggs, tea-spoon baking-powder sifted thoroughly with the flour;
put in cool oven with gradual increase of heat. For boiled icing
for the cake, take three cups sugar boiled in one of water until
clear; beat whites of three eggs to very stiff froth, and pour over
them the boiling liquid, beating all the time for ten minute ; frost
while both cake and icing are warm. Mrs. Ada Estelle Sever, Cedar

Rapids, Iowa.

RICE CAKE.

One pound sugar, a pound of ground rice, half pound butter,
nine eggs, rose-water to taste ; add a little salt, beat butter and
sugar together, add rose-water, salt and eggs, lastly the rice ; bake
in shallow pans. Governor Rice, Mass.

SPONGE CAKE.

Three eggs, one and a half cups powdered sugar, two of sifted
flour, two tea-spoons cream tartar, half cup cold water, tea-spoon
soda, grated rind and half the juice of one lemon ; bake in dripping-
pan. Mrs. Eliza J. Starr.

SPONGE CAKE.

Twelve eggs, pint pulverized sugar, one of flour, measured before
sifting, small tea-spoon salt, heaping tea-spoon baking powder, es-
sence of lemon for flavor; beat the whites to a very stiff froth, and
add sugar ; beat the yolks, strain and add them to the whites and,
sugar, and beat the whole thoroughly ; mix baking-powder and salt
in the flour and add last, stirring in small quantities at a time ; bake
one hour in a six-quart pan in a moderate oven. This makes one
very large cake. By weight use one pound pulverized sugar and
three-fourths pound flour. Miss S. Alice Melcking.

SPONGE CAKE.

One pound sugar, one of flour, ten eggs; stir yolks of eggs and
eugar till perfectly light; beat whites of eggs and add them with

78 CAKE-MAKING.

the flour after beating together lightly; flavor with lemon. Three
tea-spoons baking-powder in the flour will add to its lightness, but
it never fails without. Bake in a moderate oven. Mrs. Mar?
Reynolds, Hamilton.

MRS. JENNISON'S SPONGE CAKE.

One lemon, three gills flour, one pint sugar, eight eggs; beat the
yolks of the eggs thoroughly, add the sugar little by little, and the
grated rind of the lemon ; beat the whites of the eggs to a stiff
froth, and add them alternately with the flour, beating very gently
and barely long enough to mix well; when part of the flour is in,
add the lemon juice. Bake twenty minutes, in small loaves. In
ike Kitchen.

PHIL SHERIDAN CAKE.

Four cups fine white sugar, five of sifted flour, one of butter, one
and a half of sw r eet milk, one tea-spoon soda dissolved in the milk,
two of cream tartar, whites of sixteen eggs; stir sugar and butter
to a cream, then add whites of eggs beaten to a stiff froth, next add
flour, then the milk and soda; stir several minutes, and then add
cream tartar and flavoring. This makes a large cake. Mrs. Mary
S. Moore, Granvitte.

SPICE CAKE.

Three pounds seedless raisins, one and a half pounds citron, one;
pound butter, two and a half coffee-cups sugar, two of sweet milk,,
four of flour, six eggs, two large tea-spoon's baking-powder, three
tea-spoons cinnamon, two of mace. Mrs. Gov. Potts, Montana.

SNOW CAKE.

Half tea-cup butter, one of sugar, one and a half of flour, half
cup sweet milk, whites of four eggs, tea-spoon baking-powder ; flavor
with lemon. Mrs. Wm. Patrick, Midland, Mich.

SNOW CAKE.

Whites often eggs beaten to a stiff froth, sift lightly on this one
and a half cups fine white or pulverized sugar, stir well, and add cup
flour mixed with tea-spoon cream tartar; flavor with lemon or
vanilla. Mrs. Dr. Koogler, Connersville, Ind.

CAKE-MAKING. 79

TEN-MINUTE CAKE.

One-fourth pound butter, a little less than a pound flour, the
same of sugar, six eggs beaten separately; flavor with mace and
bake in muffin-rings. Mrs. S. C. Lee, Baltimore, Md.

TILDEN CAKE.

One cup butter, two of pulverized sugar, one of sweet milk, three
of flour, half cup corn starch, four eggs, two tea-spoons baking-
powder, two of lemon extract. This is so excellent that a ' 'bar-
rel " would not be too much of it. Mrs. T. B., Chicago, 111.

TIN- WEDDING CAKE.

Rub one cup butter and three of sugar to a cream; add one cup
milk, four of flour, five eggs, one tea-spoon cream tartar, half tea-
spoon soda, one-fourth pound citron. This makes two loaves.
Mrs. J. H. Ferris, South Norwalk, Conn.

WATERMELON CAKE.

White Part. Two cups white sugar, one of butter, one of sweet
milk, three and a half of flour, whites of eight eggs, two teaspoons
cream tartar, one of soda dissolved in a little warm water.

Red Part. One cup red sugar, half cup butter, third cup sweet
milk, two cups flour, whites of four eggs, tea-spoon cream tartar,
half tea-spoon soda, tea-cup raisins ; be careful to keep the red part
around the tube of the pan and the white around the edge. It
requires two persons to fill the pan. This is a very attractive and
ornamental cake. Mrs. Baxter.

WEDDING CAKE.

Fifty eggs, five pounds sugar, five of flour, five of butter, fifteen
of raisins, three of citron, ten of currants, pint brandy, fourth
ounce cloves, ounce cinnamon, four of mace, four of nutmeg.
This makes forty -three and a half pounds, and keeps twenty years.
This cake is unequaled. Mrs. C. H. D., Northampton, Mass.

WHITE CAKE.

One cup butter, two of sugar, one of sweet milk, three of flour,
whites of five eggs, two tea-spoons baking powder. Easily made,
and very good. Mrs. Daniel Miller.

80 LAYER-CAKES.

WHITE PERFECTION CAKE.

Three cups sugar, one of butter, one of milk, three of flour, one
of corn starch, whites of twelve eggs beaten to a stiff froth, two
tea-spoons cream tartar in the flour, and one of soda in half the
milk ; dissolve the corn starch in the rest of the milk, and add it to
the sugar and butter well beaten together, then the milk and soda,
and the flour and whites of eggs. This cake is rightly named
" Perfection." Mrs. C. Jones, Bradford, Vt.

LAYER-CAKES.

In baking layer-cakes it is important to thoroughly grease the
tins to make it emphatic, we will say thoroughly grease and then
grease again and after using rub off with a coarse towel, taking
care that they are perfectly free from all small particles of cake,
grease and fill again, thus obviating the necessity of washing every
time they are filled. If jelly is used to spread between the layers,
it is a good plan to beat it smoothly and spread it before the cakes
are quite cool. In "building," an inverted jelly-tin furnishes a
perfectly level surface on which to lay and spread the cake, and it
may be allowed to remain on it until perfectly cold, when it should
be set away in a tin cake-box, in a cool place. In cutting, it is
better to first make a round hole in the center, with a knife, or a
tin tube, about an inch and a quarter in diameter. This prevents
the edge of the cake from crumbling in cutting. In making the
custard or ''filling" for layer-cake, place in a custard-kettle or in
a tin pail. Set in boiling water to cook, to avoid all danger of
Burning.

To blanch almonds, pour boiling water over them, let stand a
moment, drain and throw them into cold water, slip off the skins,
and pound.

ALMOND CAKE.

Two cups sugar, three-fourths cup butter, one of sweet milk, two
of flour, and one of corn starch well mixed, whites of six eggs, two

LAYER-CAKES. 81

tea-spoons cream tartar in the flour, one tea-spoon soda in the milk ;
cream the butter and sugar, add milk gradually, then the whites of
eggs together with the flour, and bake in jelly-tins. To put between
layers, take two pounds almonds, blanch and pound fine in a mor-
tar (or a cloth will do), beat whites and yolks of two eggs together
lightly, add a cup and a half sugar, then the almonds, with one
table-spoon vanilla. Mrs. Harvey Wood.

ALMOND CREAM CAKE.

On beaten whites of ten eggs, sift one and a half goblets pulver-
ized sugar, and a goblet flour through which has been stirred a
heaping tea-spoon cream tartar ; stir very gently and do not heat it ;
bake in jelly-pans. For cream, take a half pint sweet cream, yolks
of three eggs, table-spoon pulverized sugar, tea-spoon corn starch ;
dissolve starch smoothly with a little milk, beat yolks and sugar
together with this, boil the cream, and stir these ingredients in as
for any cream-cake filling, only make a little thicker ; blanch and
chop fine a half pound almonds and stir into the cream. Put to-
gether like jelly cake w T hile icing is soft, and stick in a half pound
of almonds split in two. Mrs. Paris Gibson, Minneapolis, Minn.

BOSTON CREAM PUFFS.

Put half pint hot water and two-thirds cup butter over the fire;
when boiling, stir in one and a half cups flour, and continue stirring
until smooth and the mixture leaves the sides of the sauce-pan;
remove from fire, cool, and beat thoroughly into it five well-beaten
eggs. Drop on warm greased tins (or a dripping-pan), a table-
spoon in a place, leaving space between to prevent touching, brush
over with the white of an egg, and bake ten or fifteen minutes in a
quick oven. When cakes are done, they will be hollow. When
cold, slice off the top, fill space with the cream, and replace top.

Cream for Inside. Take one pint milk, place one-half in a tin
pail and set in boiling water ; reserve from the other half two table-
spoons to mix with eggs, and into the rest, while cold, mix one cup
of flour until smooth ; when the milk is hot, pour in the flour, and
stir until thicker than boiled custard ; then beat well together the
two table-spoons milk, two eggs, one cup granulated sugar, a level
6

82 LAYER-CAKES.

table-spoon butter, and a tea-spoon vanilla or lemon; add gradually,
and continue stirring briskly until so thick that when cold it will
drop, not jtour, from the spoon. The puffs may be kept on hand.
Make the creaia fresh, let it cool, and fill as many as are wanted.
Mrs. Ex- Governor Noyes, Cincinnati, Ohio.

DIXIE CREAM PUFFS.

Five eggs, whites and yolks beaten separately, one and a half
cups each of white sugar and sifted flour, two tea-spoons baking
powder in the flour ; bake in tea-cups, filling about half full. The
cream is prepared by placing a small tin pail containing a pint sweet
milk in a kettle of boiling water ; beat the whites and yolks of two
eggs separately ; stir in the milk while boiling, a half tea-cup
sugar, a large table-spoon corn starch dissolved in a little sweet
milk, then the beaten yolks and a piece of butter the size of a large
walnut ; flavor with lemon or vanilla. When done, cut the cakes
open, put in a spoonful of the cream, place together again, roll in
the whites, and then in coarse granulated sugar.

FRENCH CREAM CAKE.

Three eggs, one cup granulated sugar*, one and a half cups flour,
two table-spoons cold w r ater, tea-spoon baking powder. This is
enough for two cakes baked in pie-pans, to be split while warm,
spreading the hot custard between them, or for four cakes baked in
jelly -pans, with the hot custard spread between them, the latter
being the preferable plan. For custard, boil nearly one pint sweet
milk ; mix two table-spoons corn starch with a half tea-cup sweet
milk, add two well-beaten eggs ; when milk has boiled add nearly a
cup sugar, and add gradually the corn starch and eggs, stirring
briskly; add a half cup butter, stirring until dissolved, flavor with
one tea-spoon vanilla, and spread between cakes while hot. This
cake can be used as a pudding by pouring over each piece a spoonful
of the custard that is left. Mrs. Charles Morey.

GOLDEN CREAM CAKE.

Cream one cup sugar and one-fourth cup butter, add half cup
sweet milk, the well beaten whites of three eggs, one and a half
cups flour, with half a tea-spoon soda, and a tea-spoon cream tartar

LAYER-CAKES. 83

sifted with it ; bake in three deep jelly-tins ; beat very light the
yolks of two eggs, one cup sugar, and two table-spoons rich sweet
cream, flavor with vanilla, and spread on cakes ; or to yolks add
one and a half table-spoons corn starch, three-quarters cup sweet
milk and small lump butter ; sweeten and flavor to taste, cook in a
custard-kettle till thick, let cool, and then spread. Mrs. J. M.
Soutfiard.

ICE-CREAM CAKE.

Make good sponge-cake, bake half an inch thick in jelly-pans,
and let them get perfectly cold ; take a pint thickest sweet cream,
beat until it looks like ice-cream, make very sweet, and flavor with
vanilla ; blanch and chop a pound almonds, stir into cream, and
put very thick between each layer. This is the queen of all cakes.
Miss Mattie Fullington.

ICE-CREAM CAKE.

One-fourth pound each butter and powdered sugar, half pint
milk, half pound flour, six eggs, one glass wine, one nutmeg; bake
quickly in iron gem-pans. They raise light with hollow center.
When cold, cut a round hole in top (as you would "plug" a melon),
fill with ice-cream just before serving, so that it will not have thn
to melt. Mrs. A. C. Glazier

COCOA-NUT CAKE.

To the well-beaten yolks of six eggs, add two cups powdered
white sugar, three-fourths cups butter, one of sweet milk, three and
a half of flour, one level tea-spoon soda and two of cream tartar,
whites of four eggs well beaten ; bake in jelly-cake pans. For
icing, grate one cocoa-nut, beat whites of two eggs, and add one
tea-cup powdered sugar ; mix thoroughly with the grated cocoa-nut,
and spread evenly on the layers of cake when they are cold.
Miss Nettie Miller, Columbus.

CARAMEL CAKE.

One and a half cups sugar, three-fourths cup butter, half cup
milk, two and a fourth cups flour, three eggs, one and a half heap-
ing tea-spoons baking-powder, or a small tea-spoon soda, and two
tea-spoons cream tartar; bake in jelly- tins. Make caramel as fol-
lows : Butter size of an egg, pint brown sugar, half cup milk or

84 LAYER-CAKES.

water, half cake chocolate ; boil twenty minutes (or until thick
enough), and pour over cakes while warm, piling the layers one upon
the other. For frosting for top of cake, take whites of two eggs,
one and a half cups sugar, tea-spoon vanilla, three heaping tea-
spoons grated chocolate. Mrs. Ella Snider, Minneapolis, Minn.

DELICIOUS CHOCOLATE CAKE.

The whites of eight eggs, two cups sugar, one of butter, three 1 full
-cups flour, one of sweet milk, three tea-spoons baking-powder; beat
the butter to a cream, stir in the sugar, and beat until light ; add
the milk, then the flour and beaten whites. When well beaten,
divide into equal parts, and into half grate a cake of sweet choco*
late. Bake in layers, spread with custard, and alternate the white
and dark cakes. For custard for the cake, add a table-spoon of
butter to one pint of milk, and let it come to a boil ; stir in two
eggs beaten with one cup of sugar, add two teaspoons of corn starch
dissolved in a little milk. Mrs. J. M. Riddle, BeUefontaine.

CHOCOLATE CAKE.

One cup butter, two of sugar, one of milk, five eggs, leaving out
the whites of three, four cups sifted flour, two tea-spoons baking-
powder, or one small tea-spoon soda and two of cream tartar in the
flour; bake in three layers in deep jelly-tins. For icing, take whites
of three eggs, beaten stiff, one and a half cups powdered sugar,
six table-spoons grated chocolate, two tea-spoons vanilla. Mrs. J.

JT. SJiearer.

CUP CAKE.

Three cups sugar, one of butter, six of flour, two- thirds pint sour
cream, seven eggs (leaving out the whites of two for icing), one
even tea-spoon soda in the cream, tea-spoon soda in the flour, one of
cream tartar, and one of lemon or vanilla. Bake in pans one inch
deep, and when done spread one with icing, and lay the other on
top of it, allowing two layers for each cake. Mrs. Dr. Thompson.

DOMINOES.

Make "Mrs. Jennison's sponge cake," bake in long pie-tins (twc
such tins will make twelve dominoes, and if no more are required,
the rest of the batter may be baked in a loaf). The batter in the
pie-tins should not be more than one-third of an inch deep ; spread
it evenly, and bake in a quick oven. Have a brown paper nearly

LAYER-CAKES. 85

twice the size of the cake on the table, and the moment one of the
cakes comes from the oven turn it upside down in the center of the
paper, spread it with a thin layer of currant jelly, and ky the other
cake on it upside down, cut it with a hot, sharp knife lengthwise,
directly through the center, then divide it across in six equal parts,
push them with the knife about an inch apart, and ice them with
ordinary white icing, putting a large dessert-spoonful on every piece;
the heat of the cake will soften it, and with a little help the edges
and sides will be smoothly covered. All of the icing that runs over
on the paper may be carefully taken up and used again. It must
then dry, which it will do very quickly. Make a horn of stiff white
paper about five inches long, one and a half inches across the top,
and one-eighth of an inch at the other end ; put in it a dessert-spoon
of dark chocolate icing, close the horn at the top, and pressing out
the icing from the small opening, draw a line of it across the center
of every cake, and then make spots like those on ivory dominoes ;
keep the horn supplied with icing. In the Kitchen.

FIG CAKE.

Silver Part. Two cups sugar, two-thirds cup butter, not quite
two-thirds cup sweet milk, whites of eight eggs, three heaping tea-
spoons baking-powder thoroughly sifted, with three cups flour ; stir
sugar and butter to a cream, add milk and flour, and last white
of eggs.

Gold Part. One cup sugar, three-fourths cup butter, half cup
sweet milk, one and a half tea-spoons baking-powder sifted in a little
more than one and a half cups flour, yolks of seven eggs thoroughly
beaten, and one whole egg, one tea-spoon allspice, and cinnamon
until you can taste it; bake the white in two long pie-tins. Put
half the gold in a pie-tin, and lay on one pound halved figs (previ-
ously sifted over with flour), so that they will just touch each other;
put on the rest of the gold, and bake. Put the cakes together with
frosting while warm, the gold between the white ones, and cover
with frosting. Miss Tina Lay,

HARD-TIMES CAKE.

Half a cup of butter, two of sugar, one of sour cream, three of
flour, three eggs, half tea-spoon of soda ; bake in layers and spread
with jelly. Mrs. R. M. Henderson.

86 LAYER-CAKES.

HICKORY-NUT CUSTARD CAKE.

Cream one pound sugar and half pound butter ; add five eggs
beaten separately, one cup sweet milk, one pound flour, three tea-
spoons baking powder, flavor with lemon, and bake in jelly-pans.
For custard, place one pint milk in a tin pail and set in boiling-
water ; add a table-spoon of corn starch dissolved in a little milk r
two eggs, one-half cup sugar, two cups chopped hickory-nut meats,
well mixed together to the boiling milk ; stir, and put between the
layers of the cake, while both cake and custard are warm. This is

excellent.

KOLLED JELLY CAKE.

Beat twelve eggs and one pound pulverized sugar together very
lightly, then stir in three-fourths pound of flour, making batter as
light as for sponge-cake, and thin enough to spread nicely when
poured ; make up as quickly as possible. Have shallow tin-pans
prepared (about twelve by eighteen inches and an inch deep) by
lining with thin brown paper, using no grease on pan or paper ;
pour in batter, spread out with a knife as thin as possible (about
half an inch thick), and bake in solid oven. When done, remove
from oven, let cool a few minutes, and while still warm, but not
hot, turn out of pan upside down. With a brush or soft cloth wet
in cold water, brush over the paper and pull it off; spread cake
thin with jelly and roll it up, being careful to place the outer edge
of roll against something so that it will not unroll until cold.
Sprinkle with powdered sugar and serve. If baked in pans sucli
as are described above, the recipe will make two rolls, each twelve
inches long, which should be cut in two, making foar rolls. Use
no baking-powder, as it makes the cake too brittle. Many use
none in sponge-cake. The paper lining should be larger than pan,
to lift out the cake by taking hold of the projecting edges. This
never fails. C. W. Cyphers, Mitmeapolis.

KELLY ISLAND CAKE

(Lie cup butter, two of sugar, three of flour, four eggs, half cup
milk, three tea-spoons baking-powder; bake in jelly-tins. For
filling, stir together a grated Iemon 7 a, large grated tart apple, an
egg, and a cup sugar, and boil four minutes. A very excellent
cake. Afoss Greeley Grubbs.

LAYER-CAKES. 87

LEMON CAKE.

One and one-half cups sugar, one of butter, two and one-half of
flour, five eggs beaten separately, four tea-spoons sweet milk, tea-
spoon cream tartar, half tea-spoon soda.

For Jelly. Take coffee-cup sugar, two table-spoons butter, two
eggs, and the juice of two lemons: beat all together and boil until
the consistency of jelly. For orange cake use oranges instead of
lemons. Miss Minnie Brown.

LADY'S FINGERS.

One and one-eighth pound of flour, one of powdered sugar, ten
eggs ; beat eggs and sugar as light as for sponge-cake ; sift in with
flour one tea-spoon baking-powder and stir slowly. Make a funnel-
shaped bag of heavy ticking or strong brown paper ; through the
hole in the small end push a funnel-shaped tin tube, one-third inch
in diameter at small end and provided with a flange at the other to
prevent it from slipping quite through ; tie the small end of bag
firmly around the tube, and you have a funnel-shaped sack with a
firm nozzle projecting slightly from the small end. Into this bag
pour the batter, over which gather up the bag tightly so that none
will run out, press and run the dough out quickly through the
tube into a pan lined with light brown paper (not buttered), mak-
ing each about a finger long, and about as thick as a lead-pencil,
being careful not to get them too wide. Sprinkle with granulated
sugar, bake in a quick oven, and, when cool, wet the under side
of the paper with a brush, remove and stick the fingers together
back to back. The bag, when made of ticking, will be useful in
making macaroons and other small cakes. Unsurpassed. Charles
W. Cyphers,

MlNNEHAHA CAKE.

One and a half cups granulated sugar, half cup butter stirred to
a cream, whites of six eggs, or three whole eggs, two tea-spoons
cream tartar stirred in two heaping cups sifted flour, one tea-spoon
soda in half cup sweet milk ; bake in three layers. For filling, take
a tea-cup sugar and a little water boiled together until it is brittle
when dropped in cold water, remove from stove and stir quickly
into the well-beaten white of an egg ; add to this a cup of stoned

88 LAYER-CAKES.

raisins chopped fine, or a cup of chopped hickory-nut meats, and
place between layers and over the top. A universal favorite.
Mrs. E. W. Herrick,

METROPOLITAN CAKE.

Two cups sugar, one of butter, one of milk, nearly four cups
flour, whites of eight eggs, three tea-spoons baking-powder, flavor
with lemon. Take a little more than three-fifths of this mixture
in three jelly-tins, add to the remaining batter one table-spoon
ground allspice, one and a half table-spoons cinnamon, tea-spoon
cloves, fourth pound each of sliced citron and chopped rai-
sins ; bake in two jelly-tins and put together with frosting, alter-
nating dark and light. Mrs. Dr. D. H. Moore, Wedeyan College,

Cincinnati.

NEAPOLITAN CAKE.

Black Part. One cup brown sugar, two eggs, half cup butter,
half cup molasses, half cup strong coffee, two and a half cups flour,
one of raisins, one of currants, a tea-spoon each of soda, cinnamon
and cloves, and half tea-spoon mace.

White Part. Two cups sugar, half cup butter, one of milk,
two and a quarter of flour, one of corn starch, whites of four
eggs, small tea-spoon cream tartar ; make frosting of whites of
two eggs to put between the layers. Mrs. Calista Hawks Gortner y

Goslien,

ORANGE CAKE.

One cup butter, one of water, two of sugar, four of flour, three
eggs, three tea-spoons baking-powder ; bake in layers. Take the
juice of two large or three small oranges, coffee-cup pulverized
sugar, one egg ; mix yolk of egg, sugar, and juice together ; beat
whites to a stiff froth, stir in and spread between the layers. Mrs.
W. B. Brown, Washington D. C.

ORANGE CAKE.

Two cups sugar, half cup butter, three and a half cups sifted
flour, half cup sweet milk, three eggs beaten separately, three tea-
spoons baking-powder mixed in flour; bake in jelly pans. For
jelly take the juice and grated rind of two oranges, two table-spoons
cold water, two cups sugar ; set in a pot of boiling water, and,
when scalding hot, stir in the yolks of two well-beaten eggs, and

LAYER-CAKES. 89

just before taking from the fire stir in the white of one egg
slightly beaten, and when cold put between the layers of cake.
Frost the top with the other egg. Miss Mardie Dolbear, Cape

Girardeau, Mo.

ORANGE CAKE.

Two-thirds cup butter, two small cups sugar, one cup milk, three
lea-spoons baking-powder, the yolks of five eggs, three small cups
flour ; bake in jelly-tins. Whites of tliree eggs beaten to a stiff
froth, juice and grated peel of one orange, sugar to consistency;
put this between the layers with white frosting on the top. Mrs.

Gov. Pillsbury, Minnesota.

PEACH CAKE.

Bake three sheets of sponge-cake as for jelly cake; cut peaches
in thin slices, prepare cream by whipping, sweetening and adding
'flavor of vanilla if desired, put layers of peaches between the sheets
of cake, pour cream over each layer and over the top. This may also
be made with ripe strawberries. Mrs. Woodworth, Springfield,

RIBBON CAKE.

Two and a half cups sugar, one of butter, one of sweet milk,
'tea-spoon cream tartar, half tea-spoon soda, four cups flour, four
-eggs ; reserve a third of this mixture, and bake the rest in two
loaves of the same size. Add to third reserved, one cup raisins,
fourth pound citron, a cup of currants, two table-spoons molasses,
tea-spoon each of all kinds of spice ; bake in a tin the same size as
-other loaves ; put the three loaves together with a little icing or
currant jelly, placing the fruit loaf in the middle ; frost the top
and sides. Miss Alice Trimble, Mt. Gilead.

FAVORITE SNOW- CAKE.

Beat one cup butter to a cream, add one and a half cups flour
and stir very thoroughly together ; then add one cup corn starch,
-and one cup sweet milk in which three tea-spoons baking-powder
have been disserved; last, add whites of eight eggs and two cups
sugar well beaten together ; flavor to taste, bake in sheets, and put
together with icing. Walter Moore, Hamilton.

THANKSGIVING CAKE.

Make batter as for cocoa-nut cake (Miss Nettie Miller's). Bake
five layers in jelly-tins ; make frosting of whites of three eggs, three

90 LAYER-CAKES.

tea-spoons baking powder, and three-fourths pound of pulverized
sugar ; with frosting for first layer mix rolled hickory-nut meats,
with that for second layer mix fine-sliced figs, for third with
hickory-nut meats, for fourth with figs, and on the top spread
the plain frosting, and grate cocoa-nut over thickly. Mrs. J. &

Robinson.

VELVET SPONGE CAKE.

Two cups sugar, six eggs leaving out the whites of three, one cup
boiling hot w r ater, t\vo and one half cups flour, one table-spoon
baking-powder in the flour ; beat the yolks a little, add the sugar
and beat fifteen minutes; add the three beaten whites, and the cup
of boiling water just before the flour ; flavor with a tea-spoon lemon
extract and bake in three layers, putting between them icing made
by adding to the three whites of eggs beaten to a stiff froth, six.
dessert-spoons of pulverized sugar to each egg, and lemon to flavor.
Mrs. Win. Brown, Massillon.

VANITY CAKE.

One and a half cups sugar, half cup butter, half cup sweet milk,,
one and a half cups flour, half cup corn starch, tea-spoon baking-
powder, whites of six eggs ; bake in two cakes, putting frosting be-
tween and on top. Olivia S. Hinman, Battle Creek,

WHITE MOUNTAIN CAKE.

Two cups pulverized sugar, half cup butter beaten to a cream ;
add half cup sweet milk, two and a half cups flour, two and a half
tea-spoons baking-powder in the flour, whites of eight eggs; bake in
jelly-tins and put together with icing made by boiling a half tea-
cup of water and three tea-cups sugar till thick ; pour it slowly over
the well-beaten whites of three eggs, and beat all together till cooL
Beat before putting on each layer.

Sprinkle each layer thickly with grated cocoa-nut, and a hand-
some cocoa-nut cake will result. Mrs. Dr. Stall, Union Oity, lnd

DIRECTIONS FOR FROSTING. 91

DIRECTIONS FOR FROSTING.

Beat whites of eggs to a stiff froth, add powdered sugar grad-
ually, beating well all the time. (There are various opinions about the
length of time frosting should be beaten, some giving half an hour,
others a much shorter time). Or, break the whites into a broad plat-
ter, and at once begin adding powdered and sifted sugar, keep add-
ing gradually, beating well all the while until the icing is perfectly
smooth (thirty minutes beating ought to be sufficient) ; lastly, add
flavoring (rose, pineapple or almond for white or delicate cake, and
lemon or vanilla for dark or fruit cake). Have the frosting ready
when the cake is baked ; beat the white of one egg to a stiff froth,
then stir in ten heaping tea-spoons pulverized sugar (well heaped,
but not all that you can lift on the spoon) and one of corn starch;
be sure that it is thoroughly beaten before taking the cake from the
oven. If possible, have some one beating while you take out the
cake. Now invert a common tin milk-pan, placing it on a clean
paper, so if any falls off it can be used again, then place the cake
on the pan and apply frosting ; it will run over the cake, becoming
as smooth as glass, and adhere firmly to it. If but one person is
engaged in preparing cake and frosting, and must necessarily stop
Treating while getting the cake in readiness, it will be best to beat
the frosting a few minutes again before placing on cake. As eggs
vary in size, some common sense must be used in the quantity of
the sugar. Practice only will teach how stiff icing ought to be. In
preparing for a large party, when it is inconvenient to frost each
cake as it is taken from the oven, and a number have become cold,
place them in the oven to heat before frosting. If the cake is rough
or brown when baked, dust with a little flour, rub off all loose par-
ticles with a cloth, put on frosting, pouring it around the center of
the cake, and smooth off as quickly as possible with a knife. If the
frosting is rather stiff, dip the knife in cold water. If the flavor is
lemon juice, allow more sugar for the additional liquid. It is nice,
when the frosting is almost cold, to take a knife and mark the cake
in slices. Any ornaments, such as gum drops, candies, orange flowers

92 DIRECTIONS FOR FROSTING.

or ribbons should be put on while the icing is moist. When dry
ornament with piping, which is a stiff icing squeezed through a
paper funnel, and may be tinted with colored sugars. If the above-
directions are followed, the icing will not crumble. The recipe for
" Centennial Drops" (see index) is excellent for icing. In frosting
sponge-cake it is an improvement to grate orange peel over the cake

before frosting.

ALMOND FROSTING.

Blanch half pint sweet almonds by putting them in boiling
water, stripping off the skins, and spreading upon a dry clotk
until cold; pound a few of them at a time in a mortar till well
pulverized; mix carefully whites of three eggs and three-quarters
pint powdered sugar, add almonds, flavor with a tea-spoon vanilla
or lemon, and dry in a cool oven or in the open air when weather

is pleasant.

BOILED FROSTING.

Whites of three eggs beaten to a stiff froth, one large cup
granulated sugar moistened with four table-spoons hot water ; boil
sugar briskly for five minutes or until it "jingles" on the bottom of
the cup when dropped into cold water, or " ropes" or threads when
dropped from the end of the spoon. Then, with left hand, pour the
boiling syrup upon the beaten eggs in a small stream, while beat-
ing hard with right hand. This is an excellent frosting. If pre-
ferred, add half pound sweet almonds blanched and pounded to a
paste, or a cup of hickory-nut meats, chopped fine, and it will be
perfectly delicious. This amount will frost the top of two large-
cakes. Mrs. A. S. C.

CHOCOLATE FROSTING.

Six rounded table-spoons grated chocolate, one and a half cups<
powdered sugar, whites of three eggs ; beat the whites but very
little (they must not become white), add the chocolate, stir it in;
then pour in the sugar gradually, beating to mix it well. In ih&-
J&tclien.

FROSTING.

Beat whites of two eggs to a stiff froth, add gradually half
pound best pulverized sugar, beat well for at least half an hour,,
flavor with lemon juice (and some add tartaric acid, as both

DIRECTIONS FOE FROSTING. 93

whiten the icing). To color a delicate pink, use strawberry,
currant or cranberry ; or the grated peeling of an orange or lemon
moistened with the juice and squeezed through a thin cloth, will
color a handsome yellow. This amount will frost one large cake.

Mn. W. W. W.

/ FROSTING WITH GELATINE.

Dissolve large pinch gelatine in six table-spoons boiling w r ater;
strain and thicken with sugar and flavor with lemon. This is
enough to frost two cakes. Mrs. W. A. J.

FROSTING WITHOUT EGGS.

To one heaping tea-spoon Poland starch and just enough cold
water to dissolve it, add a little hot water and cook in a basin set in
hot water till very thick (or cook in a crock; either will prevent its-
burning or becoming lumpy). Should the sugar be lumpy roll it
thoroughly, and stir in two and two-thirds cups while the starch is
hot; flavor to taste, and spread on while the cake is a little warm.
This should be made the day before using, as it takes longer to-
harden than when made with eggs, but it will never crumble in
cutting. This is excellent. Mrs. Ola Kellogg Wilcox.

MINNESOTA FROSTING.

Beat whites of three eggs until frothy, not white, add one and a
third pints powdered sugar gradually with one hand, beating*
briskly with the other. Flavor with a tea-spoon of vanilla. It is
better not to beat the whites of the eggs until stiff before adding
sugar, as it makes the icing very hard to dry. Mrs. C. J., Winona r

Minn.

ORNAMENTAL FROSTING.

Draw a small syringe full of the icing and work it in any design
you fancy ; wheels, Grecian borders, flowers, or borders of bead-
ing look well. Mrs. M. J. W.

YELLOW FROSTING.

The yolk of one egg to nine heaping tea-spoons pulverized sugar r
and flavor w r ith vanilla. Use the same day it is made. Mrs.

J. S. W.

ROSE COLORING.

Mix together one-fourth ounce each of powdered alum and cream-
tartar, one ounce powdered cochineal, four ounces loaf-sugar, and

94 CR ULLERS AND DO UGHNUTS.

a salt-spoon soda. Boil ten minutes in a pint pure soft water;
when cool bottle and cork for use. This is used for jellies, cake,
ice-cream, etc. Mrs W. E. H. , Minneapolis.

CRULLERS AND DOUGHNUTS.

To cook these properly the fat should be of the right heat.
When hot enough it will cease to bubble and be perfectly still;
try with a bit of the batter, and if the heat is right the dough
will rise in a few seconds to the top and occasion a bubbling in the
fat, the cake will swell, and the under side quickly become brown.
Clarified drippings of roast meat are more wholesome to fry them
in than lard. A good suet 'may be prepared as follows for those
who are sensible enough not to like greasy doughnuts or who He-
braically oppose lard. Use only beef suet, which is quite as cheap,
cleanly, and healthy. Buy from the meat markets, speaking before
hand, and securing nice, whole, clean leaves, which cut up in small
pieces, put into a dinner-pot, which will hold well about ten pounds.
Put in a pint of water, and after the first hour stir frequently ; it
takes about three hours with a good heat to render it. Drain
through a coarse towel, and if the suet is good it will require but
little squeezing, and leave but little scrap or cracklings. Put to
-cool in pans or jars, and you have an element into which, when well
heated, you can drop the twisted goodies, with the assurance that
they will not only be " done brown," but that they will emerge with
a flavor and grain that will commend them to the favor of an epi-
cure. Doughnuts thus cooked are more digestible and of better
flavor than if cooked in lard, and the most fastidious will not need
to peel them before eating. Make the dough as soft as it can be
handled; if cut about half an inch thick, five to eight minutes will
be time enough to cook, but it is better to break one open as a test.
AVhen done, drain well in a skimmer, and place in a colander. The
use of eggs prevents the dough from absorbing the fat. Doughnuts
should be watched closely while frying, and the fire must be regu-

CRULLERS AND DOUGHNUTS.

lated very carefully. When you have finished frying, cut a potato
in slices and put in the fat to clarify it, place the kettle away until
the fat " settles," strain into an earthen pot kept for this purpose,
and set in a cool place. The sediment remaining in the bottom of
the kettle may be used for soap-grease. Fry in an iron kettle, the
common skillet being too shallow for the purpose. Do not eat
doughnuts between April and November. Crullers are better the
day after they are made. If lard is not fresh and sweet, slice a raw
potato, and fry before putting in the cakes.

CRULLERS.

Two coffee-cups sugar, one of sweet milk, three eggs, a heaping
table-spoon butter, three tea-spoons baking-powder mixed with six
cups flour, half a nutmeg, and a level tea-spoon cinnamon. Beat
eggs, sugar and butter together, add milk, spices and flour; put
another cup flour on molding-board, turn the dough out on it, and
knead until stiff enough to roll out to a quarter inch thick ; cut
in squares, make three or four long incisions in each square, lift
by taking alternate strips between the finger and tnumb, drop
into hot lard, and cook like doughnuts. Mrs. A. F. Ziegler, Co-
lumbus,

FRIED CAKES.

One coffee-cup of not too thick sour cream, or one of sour
milk and one table-spoon of butter, two eggs, a little nutmeg-
and salt, one tea-cup sugar, one small tea-spoon soda dissolved;
mix soft. Mrs. S. Watson,

CORN MEAL DOUGHNUTS.

A tea-cup and a half boiling milk poured over two tea-cups meal;
when cool add two cups flour, one of butter, one and one-half of
sugar, three eggs; flavor with nutmeg or cinnamon; let rise till
very light ; roll about half an inch thick, cut in diamond shape,

and boil in hot lard.

CREAM DOUGHNUTS.

Beat one cup each of sour cream and sugar and two eggs to-
gether, add level tea-spoon soda, a little salt, and flour enough to
roll. Mrs. Hattie Meade,

96 CR ULLERS AND DO UGHNUTS.

DOUGHNUTS.

One egg, a cup rich milk," a cup sugar, three pints flour, three
tea-spoons baking powder, (or one and a half measures Hereford's
Bread Preparation;. These are made richer by adding one egg,
and one tea-spoon butter. Mrs. Jenlcs,

NORTH STAR DOUGHNUTS.

One and a half cups sugar, one of sour milk, half cup butter,
three eggs, a level tea-spoon soda, spice to taste, and flour to roll.
Mrs. A. J. Palme*,

RAISED DOUGHNUTS.

Peel and boil four good sized potatoes ; mash fine, and pour boil-
ing water over them until of the consistency of gruel ; let cool, add
a yeast cake, and a little flour ; let rise till light, then add one pint
sweet milk, one and a half cups sugar, one-fourth cup (large meas-
ure) lard, a salt-spoon salt, a little nutmeg and cinnamon; stir in
flour until stiff, let rise again, then add a half tea-spoon soda dis-
solved in a little milk, pour out on molding board, mix stiff enough
to cut out, and roll to half an inch thickness; cut in long strips two
inches wide and divide diagonally into pieces three inches long, set
where it is warm, let rise on the board until light, and then fry.
These do not cook through as easily as others, and it is safer to drop
in one, and, by breaking it open, learn the time required for them
to fry. A very nice variation of this recipe may be made as follows:
Roll part of the dough about half an inch thick, cut into small
biscuit, let rise, and when light, roll down a little, lay a few raisins
rolled in cinnamon in the center, wet the edges by dipping the finger
in cold water and passing it over them ; draw them together and
press firmly, and drop them in the hot fat. A tea-spoon of apple-
butter or any kind of jam may be used instead of the raisins.
When made with the raisins, they are the real German "Oily
Koeks." Mrs. J. L. H.,

BERLIN PANCAKES.

Roll out dough slightly sweetened and shortened, as if for very
plain doughnuts; cut in circles like biscuit, put a tea-spoon currant
jam or jelly on the center of one, lay another upon it. press the
edges tightly together with the fingers, and fry quickly in boiling

COOKIES AND JUMBLES. 97

fat. They will be perfect globes when done, a little smaller than
an orange. Mrs. L. S. Williston, Heidelberg, Germany.

TRIFLES.

A quart flour, a cup sugar, two table-spoons melted butter, a
little salt, two tea-spoons baking powder, one egg, and sweet milk
sufficient to make rather stiff; roll out in thin sheets, cut in pieces
about two by four inches ; make as many cuts across the short way
as possible, inserting the knife near one edge and ending the cut
just before reaching the other. Pass two knitting-needles under
every other strip, spread the needles as far apart as possible, and
with them hold the trifles in the fat until a light brown. Only one
can be fried at a time. Miss Ettie Dalbey, Harrisburg.

COOKIES AND JUMBLES.

These require a quick oven. A nice " finishing touch" can be
given by sprinkling them with granulated sugar and rolling over
lightly with the rolling pin, then cutting out and pressing a whole
raisin in the center of each ; or when done a very light brown, brush
over w r hile still hot with a soft bit of rag dipped in a thick syrup
of sugar and w r ater, sprinkle with currants and return to the oven
a moment.

ADA'S SUGAR CAKES.

Three cups sugar, two of butter, three eggs well beaten, one tea-
spoon soda, flour sufficient to roll out.

COOKIES.

One cup butter, two of sugar, one of cold water, half tea-spoon
soda, two eggs and just flour enough to roll. Mrs. Mary F. Orr.

EGOLESS COOKIES.

Two cups sugar, one of milk, one of butter, half tea-spoon nut-
ineg, half tea-spoon soda, flour to make thick enough to roll.

98 COOKIES AND JUMBLES.

GOOD COOKIES.

Two cups sugar, one of butter, one of sour cream or milk, three
eggs, one tea-spoon soda; mix soft, roll thin, sift granulated sugar
over them, and gently roll it in. Mrs. Judge West, Bellffontaine, Ohio.

LEMON SNAPS.

A large cup sugar, two-thirds cup butter, half tea-spoon soda
dissolved in two tea-spoons hot water, flour enough to roll thin ;
flavor with lemon. Mrs. E. L. C., Springfield.

NUTMEG COOKIES.

Two cups white sugar, three-fourths cup butter, two-thirds cup
sour milk, nutmeg or caraway seed for flavor, two eggs, half tea-
spoon soda, and six cups of flour, or enough to roll. Roll thin, and
bake in a quick oven.

PEPPER-NUTS.

One pound sugar, five eggs, half pound butter, half tea-cup
milk, two tea-spoons baking-powder, flour enough to roll. Mrs.
Emma G. Rea.

SAND TARTS.

Two cups sugar, one of butter, three of flour, two eggs, leaving
out the white of one ; roll out thin and cut in square cakes with a
knife ; spread the white of egg on top, sprinkle with cinnamon and
sugar, and press a blanched almond or raisin in the center. Miss
Clara G. Phellis.

COCOA-NUT JUMBLES.

Two cups sugar, one cup butter, two eggs, half a grated cocoa'
nut ; make just stiff enough to roll out ; roll thin. Mrs. Ida M.
Donaldson, Springdale, Col.

JUMBLES.

One and a half cups white sugar, three-fourths cup butter, three
eggs, three table-spoons sweet milk, half tea-spoon soda and one of
cream tartar; mix with sufficient flour to roll; roll and sprinkle
with sugar; cut out and bake. Mrs. Mollk Pilcher, Jackson, Mich.

GINGER-BREAD. 99

GINGER-BREAD.

If in making ginger-bread the dough becomes too stiff before it is
rolled out, set it before the fire. Snaps will not be crisp if made on
a rainy day. Ginger-bread and cakes require a moderate oven,
snaps a quick one. If cookies or snaps become moist in keeping,
put them in the oven and heat them for a few moments. Always
use New Orleans or Porto Rico molasses, and never syrups. Soda
is used to act on the "spirit" of the molasses. In making the old-
fashioned, soft, square cakes of ginger-bread, put a portion of the
d!)ugh on a well-floured tin sheet, roll evenly to each side, trim off
evenly around the edges, and mark off in squares with a floured
knife or wheel cutter. In this way the dough may be softer than
w T here it is necessary to pick up to remove from board after rolling
and cutting. Always have the board well covered with flour before
rolling all kinds of soft ginger-breads, as they are liable to stick, and
should always be mixed as soft as they can be handled.

ALUM GINGER-BREAD.

Pint molasses, tea-cup melted lard, table-spoon ginger, table-spoon
salt, tea-cup boiling water; in half the water dissolve table-spoon
pulverized alum, and in the other half a heaping table-spoon soda;
stir in just flour enough to knead, roll about half inch thick, cut in
oblong cards, and bake in a tolerably quick oven. Mrs. Wm.
Patrick, Midland, Mich.

GINGER-BREAD.

One gallon molasses or strained honey, one and a quarter pounds
butter, quarter pound soda stirred in a half tea-cup sweet milk, tea-
spoon alum dissolved in just enough water to cover it, flour to make
it stiff enough to roll out ; put the molasses in a very large dish,
add the soda and butter melted, then all the other ingredients ; mix
in the evening and set in a warm place to rise over night ; in the
morning knead it a long time like bread, roll into squares half an
inch thick, and bake in bread-pans in an oven heated about right
for bread. To make it glossy, rub over the top just before putting

3650

100 GINGER-BREAD.

it into the oven the following : One well-beaten egg, the same amount
or a little more sweet cream, stirring cream and egg well together.
This ginger-bread will keep an unlimited time. The recipe is com-
plete without ginger, but two table-spoons may be used if preferred.
Over fifty years old, and formerly used for general muster days.

EXCELLENT SOFT GINGER-BREAD.

One and a half cups Orleans molasses, half cup brown sugar,
half cup butter, half cup sweet milk, tea-spoon soda, tea-spoon all-
spice, half tea-spoon ginger ; mix all together thoroughly, add three
cups sifted flour and bake in shallow pans. Mrs. S. W

SPONGE GINGER-BREAD.

One cup sour milk, one of Orleans molasses, a half cup butter,
two eggs, one tea-spoon soda, one table-spoon ginger, flour to make
as thick as pound cake; put butter, molasses and ginger together,
make them quite warm, add the milk, flour, eggs and soda, and
bake as soon as possible. Mrs. M. M. M

GINGER COOKIES.

Two cups molasses, one of lard, one of sugar, two-thirds cup sour
milk, table-spoon ginger, three tea-spoons soda stirred in the flour
and one in the milk, two eggs. Miss Tina Lay,

GINGER COOKIES.

One egg, one cup sugar, one cup molasses, one table-spoon soda,,
one of vinegar, one of ginger ; roll thin and bake quickly.

GINGER CAKES.

One quart Orleans molasses, pint lard or butter, pint buttermilk,
two table-spoons soda, two table-spoons ginger, flour enough to make
a stiff batter ; pour the molasses and milk boiling hot into a large
tin bread-pan in which have been placed the ginger and soda (the
pan must be large enough to prevent running over) ; stir in all the
flour possible, after which stir in the lard or butter ; when cold y
mold with flour and cut in cakes. Care must be taken to follow
these directions implicitly or the cakes will not be good ; remember
to add the lard or butter last, and buttermilk, not sour milk, must be
used; boil the molasses in a skillet, and after pouring it into the
pan, put the buttermilk in the same skillet, boil and pour it over

GINGER-BREAD. 101

the molasses, ginger and soda. This excellent recipe was kept as a
secret for a long time by a professional baker. Mrs. R. M. Hen-
derson.

GINGER DROP-CAKES.

Take three eggs, one cup lard, one of baking molasses, one of
brown sugar, one large table-spoon ginger, one table-spoon soda
dissolved in a cup of boiling water, five cups unsifted flour; drop
table-spoons of this mixture into a slightly greased dripping-pan
about three inches apart. Mrs. L. McAllister.

BEST GINGER-DROPS.

Half cup sugar, a cup molasses, half cup butter, one tea-spoon
each cinnamon, ginger and cloves, two tea-spoons soda in a cup
boiling water, two and a half cups flour ; add two well-beaten eggs
the last thing before baking. Baked in gem-tins or as a common
ginger-bread, and eaten wr arm with a sauce, they make a nice des-
sert. Mrs. C. Hawks,

GINGER-SNAPS.

Two cups molasses, one of lard, one table-spoon soda, one of
ginger, flour to roll stiff. Miss Mary Gallagher.

GINGER-SNAPS.

One pound and six ounces flour, four of sugar, eight of butter,
six of preserved orange peel, half pint of molasses, one tea-spoon
soda dissolved in two table-spoons boiling water, one tea-spoon cloves,
two of ginger. Soften the butter and mix it with the sugar and
molasses, add the spices, orange peel and soda, beat well and stir in
the flour, flour the board and roll the paste as thin as possible, cut
in circles and bake in a very quick oven. . This quantity makes
one hundred and twenty-nine snaps, about three inches across. In

the Kitchen.

HOTEL GINGER-SNAPS.

One gallon molasses, two pounds brown sugar, one quart melted
butter, half cup each ground cloves, mace, cinnamon and ginger,
one cup soda. Mrs. Hatti-e Clemmons.

MOLASSES CAKE.

One cup each of butter, sugar, sour milk and molasses, five cups
flour, two eggs, one table-spoon soda, one of ginger. Mrs. A. J.
Palmes.

CREAMS AND CUSTARDS.

For creams and mustards eggs should never be beaten in tin, btiv
always in stone or earthen ware, as there is some chemical influence
about tin which prevents their attaining that creamy lightness so
desirable. Beat quickly and sharply right through the eggs, beat-
ing whites and yolks separately. When gelatine is used for creams,
it is better to soak it for dn hour in a little cold water or milk, set
in a warm place ; (it is convenient to place in a bowl set in the
top of the boiling tea-kettle to dissolve;) when dissolved, pour into
the hot custard just after removing from the stove. For custards
the common rule is four eggs, one cup sugar, and one small half
tea-spoon salt to each quarj of milk. Bake in a baking-dish until
firm in the center, taking care that the heat is moderate or the
custard will turn in part to whey. The, delicacy of the custard
depends on its being bake*! slowly. It is much nicer to strain the
yolks, after they are beaten, through a femall wire strainer kept for
this purpose by every good housekeeper. For boiled custards or
floats the yolks alone may be used, or for economy's sake the entire
eggs. Always place the milk to boil in a custard-kettle (made of
iron with another iron kettle inside, the latter lined with tin), or,
in a pan or pail set within a kettle of boiling water; when the milk
reaches the boiling point, which is shown by a slight foam rising
on top, add the sugar, which cools it so that the eggs will not curdle
when added. Or, another convenient wav is to mix the beaten

and strained yolks with the sugar in a bowl, then add gradually
several spoons of the boiling milk, until the eggs and sugar are

(102)

CREAMS AND CUSTARDS. 103

heated through, when they may be slowly stirred into the boiling
milk. Let remain a few moments, stirring constantly until it
thickens a little, but not long enough to curdle, then either set the
pail immediately in cold water or turn out into a cold dish, as it
curdles if allowed to remain in a hot basin ; add flavoring extracts
after removing from the stove. Peach leaves or vanilla beans give
a fine flavor, but must be boiled in the milk and then taken out
before the other ingredients are added. Boiled custards are very
difficult to make, and must have the closest attention until they
are finished. The custards may be prepared as above, mixing the
milk, eggs and sugar, and then placing in pan to steam instead of
boiling.

In making charlotte-russe it is not necessary to add gelatine.
The filling may be made of well- whipped cream, flavored and
sweetened, using a "whip-churn" or the "Dover Egg-beater" to
do the whipping. Fill the mold (which should be first wet with
cold water for charlotte-russe and blanc mange, and all creams)
and set on ice to harden. If preferred, it may be made up in
several small molds, one for each person. In the use of spices it
is well to remember that allspice and cloves are used with meats,
and nutmegs and cinnamon in combination with sugar. The white
part of lemon rind is exceedingly bitter, and the outer peel only
should be used for grating. A better way is to rub the rind off
with hard lumps of sugar. The sugar thus saturated with the oil
of the lemon is called " zest," and is used, pounded fine, for creams,
etc.

BOHEMIAN CREAMS.

One quart cream, two table-spoons sugar, one ounce gelatine
soaked in water until dissolved ; whip half the cream (rich milk
may be substituted for cream) to a stiff froth ; boil the other half
with the sugar and a vanilla bean until a flavor is extracted (or
vanilla extract may be added just after it is removed from the fire),
take off the fire, add the gelatine, and when cooled a little stir in
the well-beaten yolks of the four eggs. As soon as it begins to
thicken, stir steadily until smooth, when add the whipped cream,
beating it in lightly. Mold and set on ice until ready to serve.

To flavor with strawberries, strain two pounds berries through a

104 CREAMS AND CUSTARDS.

colander, sweeten to taste, add to the dissolved gelatine, set on ice,
and when it thickens stir until smooth, add the whipped cream as
above, and mold.

To flavor with peach, boil a dozen and a half choice fruit, sweeten
and strain through a colander ; add the dissolved gelatine and a tea-
cup of cream, set on ice, and when it thickens stir until smooth,
add the whipped cream, and mold.

To flavor with pine-apple, cut fine, boil with half a pound puL
verized sugar, strain through a colander, add the dissolved gela-
tine, set on ice, and when it thickens stir until smooth, add the
whipped cream, and mold. Canned pine-apples may be used in-
stead of fresh. In all these never add whipped cream until the
mass is cool and begins to thicken. Mrs. W. R. Jones, Pittsburgh, Pa.

CHARLOTTE-RUSSE.

Cut stale sponge-cake into slices about half an inch thick and
line three molds with them, leaving a space of half an inch be-
tween each slice ; set the molds where they will not be disturbed
until the filling is ready ; take a deep tin pan and fill about one-
third full of either snow or pounded ice, and into this set another
pan that will hold at least four quarts. Into a deep bowl or pail
(a whip-churn is better) put one and a half pints of cream (if the
cream is thick take one pint of cream and a half pint of milk),
whip tc a froth, and when the bowl is full, skim the froth into the
pan which is standing on the ice, and repeat this until the cream is
all froth ; then with the spoon draw the froth to one side, and you
will find that some of the cream has p;one back to milk ; turn

o '

this into the bowl again, and whip as before; when the cream is
all whipped, stir into it two-thirds cup powdered sugar, one tea-
spoon vanilla, and half a box gelatine, which has been soaked in
cold water enough to cover it for one hour and then dissolved in
boiling w r ater enough to dissolve it (about half a cup), stir from the
bottom of the pan until it begins to grow stiff; fill the molds and
set them on the ice in the pan for one hour, or until they are sent
to the table. When ready to dish them, loosen lightly at the sides
and turn out on a flat dish ; have the cream ice-cold when you be-
gin to whip it, and it is a good plan to put a lump of ice into the
eream while whipping it. If. Parloa.

CREAMS AXD CUSTARDS. 105

CHARLOTTE-RUSSE.

Split two dozen lady-fingers (slices of sponge or other cake may
be used), lay them in a mold, put one-third of a box of gelatine
into half pint of milk, place it where it will be warm enough to
dissolve. AVhip three pints of cream to a froth, and keep it cool,
beat the yolks of three eggs, and mix with half pound powdered
sugar, then beat the whites very stiff, and add to it, strain the gela- ;
tine upon these, stirring quickly ; then add the cream, flavor with
vanilla or lemon, pour over the cake, let stand upon ice two hours.
Serve with whipped cream. Some add a layer of jelly at bottom
of mold. Mrs. Ida M. Donaldson, Springdale, Col.

CHARLOTTE-RUSSE.

One ounce gelatine dissolved in two gills of boiling milk, whites
of four eggs beaten to a stiff froth, one and a half cups white pow-
dered sugar, one pint thick cream whipped to a froth, and rose-water
or vanilla for flavoring ; line a large mold with thick slices of sponge-
cake, mix the gelatine, sugar, cream and flavoring together, add
lightly the frothed whites of the eggs, pour into mold, set away on
ice till required for use. This is an easy and excellent mode of
making this most delicate dessert. Mrs. V- G. Hush.

HAMBURG CREAM.

Stir together the rind and juice of two large lemons, and onecnp
sugar, add the well-beaten yolks of eight eggs ; put all in a tin pail,
set in a pot of boiling water, stir for three minutes, take from the
fire, add the well-beaten whites of the eggs, and serve, when cold,
in custard-glasses. Mrs. C. Fullington.

ITALIAN CREAM.

Soak one-third box gelatine half an hour in cold milk, put a quart
milk on to boil, and when boiling stir in yolks of eight eggs well
beaten, add one cup and a half of sugar and the gelatine; when the
custard begins to thicken, take it off and pour into a deep dish in
which the eight whites have been beaten to a stiff froth ; mix well
together and flavor to taste ; put in molds, and allow four hours to
cool. This cream is much more easily made in whiter than in sum-
mer. Mrs. N. P. Wiks

106 CREAMS AND CUSTARDS.

ROCK CREAM.

Boil one cup rice in a custard-kettle in sweet milk until soft, add
two table-spoons loaf-sugar, a salt-spoon salt ; pour into a dish and
place on it lumps of jelly ; beat the whites of five eggs and three
table-spoons pulverized sugar to a stiif froth, flavor to taste, add one
table-spoon rich cream, and drop the mixture on the rice. Miss
Libbie S. Wilcox, Madison.

RASPBERRY CREAM.

One quart good cream, one pint fresh raspberries ; mash and rub
the fruit through a fine sieve or strainer, to extract the seeds, bring
the cream to a boil (having reserved one pint for froth), and add it
to the berries while it remains hot, sweeten with powdered sugar to
taste, let it become cold. Now raise cream which has been reserved
to a froth with a beater, take off the froth and lay it on a sieve to
drain ; fill dish or glasses with the cream and place froth on top.
Very nice. Any kind of berries, jam or jelly is good, and can be
used without straining.

SPANISH CREAM.

One box Coxe's gelatine dissolved in a pint of cold milk ; into two
quarts boiling milk stir one and a half cups sugar and the yolks
of eight eggs ; pour all upon the dissolved gelatine, stirring well.
When cool add half a pint wine, or flavor with lemon or vanilla,
place in dishes and cover with a meringue made of the beaten
whites, the juice of one lemon, and one cup sugar; brown in oven
two minutes and eat ice-cold. Susan R. Howard, Brooklyn, New

York.

TAPIOCA CREAM.

Soak over night two table-spoons tapioca in one-half tea-cup milk
(or enough to cover) ; bring one quart milk to boiling point ; beat
well together the yolks of three eggs, half tea-cup sugar, and one
tea-spoon lemon or vanilla for flavoring, add the tapioca, and stir
the whole into the boiling milk, let boil once, turn into the dish,
and immediately spread on the whites. Serve when cold. Mrs. R.

M. Henderson.

WHIPPED CREAM.

Place cream over ice until thoroughly chilled, and whip with an
egg-beater or whip-churn until it froths. While whipping place

CREAMS AND CUSTARDS. 107

froth on a sieve, and return to bowl to be re-whipped all that passes
through. When cream is difficult to whip, add to it and beat with
it the white of an egg. Sweetened and flavored this is a choice
dessert alone, but it may be served in various ways. Baked apples,
and fresh or preserved berries are delicious with it. Jelly-glasses,
one-third full of jelly and filled up with cream, make a very whole-
some and delicious dessert.

WHIPPED CREAM.

One and one-half pints good rich cream sweetened and flavored
to taste, three tea-spoons vanilla ; whip to a stiff froth. Dissolve
three-fourths ounce best gelatine in a small tea-cup hot water, and
when cool pour into the cream ; stir thoroughly, pour in molds and
set on ice, or in very cool place. Mrs. Emma Craig, Washing-
ton, D. C.

APPLE CUSTARD.

One pint of mashed stewed apples, one pint sweet milk, four eggs,
one cup sugar and a little nutmeg; bake slowly. Mrs. G. W.
Hensel, Quarryville Pa.

APPLE SNOW.

Pare, core and bring to boil in as little water as possible six tart
apple cool, strain, beat well, and add the well-whipped whites
of three eggs, sweeten to taste, beat well until a dish of snow
is the result, flavor with lemon or manilla, or add the grated
rind of a lemon ; serve with sweetened cream. Or, make custard of
yolks, sugar, and a pint milk, place in a dish, and drop the froth
on it in large flakes. Mrs. T. J. Buxton, Minneapolis, Minn.

BLANC-MANGE.

Dissolve three heaping table-spoons corn starch and three of sugar
in one pint of milk ; add to this three eggs well beaten, and pour
the mixture into one pint of boiling milk, stirring constantly until
it boils again ; just before taking from the stove flavor to suit the
taste and pour into cups or small molds ; when cool take out and
place on a glass dish with a mold of jelly in the center. Serve a
spoon of jelly and a sauce of sweetened cream with each mold. Or,
put one quart milk (reserving three table-spoons with which mix
three heaping table-spoons corn-starch) with a pinch of salt and five

108 CREAMS AND CUSTARDS.

table-spoons sugar. Whon milk is hot, pour in the mixed corn-
starch, and stir until it is a thick batter; pour this on the well-
beaten whites of four eggs, add two tea-spoons vanilla, pour into
molds wet in cold water, and set on ice ; when cold, turn from the
mold, and serve in a custard made as follows : Put one pint milk in
a basin over boiling water, mix in a tea-cup two even tea-spoons
corn-starch in two of cold milk, beat in the four yolks of eggs and
two and a half table-spoons of sugar. When the milk is hot pour
part of it into the cup and stir well, pour it back into the basin and
stir until as thick as desired ; put on ice until chilled thoroughly.
Blanc-mange may be colored green with spinage juice, or pink with
the juice of strawberry, currant or cranberry, or a handsome yellow
with the grated peel of an orange or lemon, moistened with the
juice and strained through a cloth. Very pretty half-pint molds
may be made as follows : Tilt the mold in a pan of snow or pounded
ice, color one-fourth the blanc-mange pink, another fourth green ;
wet the molds and pour into them a little of the colored blanc-
mange, putting only one color into each mold and filling it so that
when tilted the blanc-mange reaches nearly to the top and covers
about two-thirds of the bottom ; when cold set mold level, and fill
with the white blanc-mange, which has, meantime, been kept in so
warm a place as not to harden. If the molds are made to imitate
roses or fruit, the fruit may be green, and roses pink ; if corn, yel-
low ; and various ways of combining colors and forms will suggest
themselves to the ingenious housewife.

CHOCOLATE BLANC-MANGE.

Half box gelatine, soaked till dissolved in as much cold water as
will cover it, four ounces sweet chocolate grated, one quart sweet
milk, one cup sugar; boil milk, sugar and chocolate five minutes,
add gelatine, and boil five minutes more, stirring constantly ; flavor
with vanilla, put in molds to cool and eat with cream. If wanted
for tea. make in the morning ; if for dinner, the night before. For
a plain blanc-mange omit the chocolate. Mrs. Dr. Houston, Urbana.

RASPBERRY BLANC-MANGE.

Stew nice fresh raspberries, strain off the juice and sweeten it to
taste, place over the fire, and when it boils stir in corn starch wet

CREAitfS AND OUSTARDb. 109

in cold water, allowing two table-spoons of corn starch for each pint
of juice ; continue stirring until sufficiently cooked, pour into molds
wet in cold water and set away to cool ; eat with cream and sugar.
Other fruit can be used instead of raspberries. Mrs. J. P. Rea,

Minneapolis, Minn.

BOILED CUSTARD.

One quart milk, two table-spoons corn starch, two eggs, one-fourth'
tea-spoon salt, butter size of a hickory-nut ; wet the starch in a little
of the milk, heat the remainder to near boiling, in a tin pail set in
a pot of boiling water. The proper heat will be indicated by a froth
or film rising to the top ; add the starch till it thickens, stirring con-
stantly, then add the eggs well-beaten with four table-spoons of
sugar, let it cook, stirring briskly, take off and beat w r ell ; flavor ;
-served with grated cocoa-nut it is elegant.

CHOCOLATE CUSTARD.

Break two sections chocolate in a half-dozen pieces, put it in a
pan over boiling water, with milk enough to barely cover it ; mash
and stir perfectly smooth, then add the rest of the milk (one quart
in all, reserving three table-spoons in which to dissolve the corn
starch,) one cup sugar, yolks of six eggs, a heaping table-spoon corn
starch ; beat the yolks, add the sugar and corn starch (dissolved in
milk), stir all slowly in the boiling milk, in which the chocolate is
dissolved, add a pinch of salt, and let cook a few minutes, stirring
-constantly ; eat cold with white cake. Miss Bumie Johnson.

FLOATING ISLAND.

Make a custard of the yolks of six eggs, one quart milk, a small
pinch of salt, sugar to taste ; beat and strain yolks before adding to
the milk ; place custard in a large tin pan, and set in stove, stirring
constantly until it boils, then remove, flavor with lemon or rose, and
pour into a dish (a shallow, wide one is best), spread smoothly over
the boiling hot custard the well-beaten whites, grating some loaf-
sugar (some add grated cocoa-nut) on the top. Set the dish in a
pan of ice-water and serve cold. Some prepare the whites by placing
& table-spoon at a time on boiling water, lifting them out carefully,
when cooked, with a skimmer and laying them gently on the float.
This is the " old reliable recipe." Mrs. W. W. W.

110 CREAMS AND CUSTAfiDS.

GOOD BAKED CUSTARD.

Eight well-beaten eggs, leaving two whites for the top, three pints
milk ; sweeten and flavor to taste ; bake for two hours in a slow oven.
Beat the reserved whites to stiff froth with two table-spoons sugar,
spread over the top and return to oven to brown.

GELATINE CUSTARD.

To one-third package Coxe's gelatine, add a little less than one
pint boiling water ; stir until gelatine is dissolved, add the juice of
one lemon, and one and a half cups sugar; strain through a jelly,
strainer into dish for the table, and set in a cool place. For custard,
to one and a half pints milk add the yolks of four eggs (reserving
the whites), and four table-spoons sugar; cook and flavor when cool.
When required for the table, cut gelatine into small squares, and
over them pour the custard. Add four table-spoons powdered sugar
to the whites of four eggs well beaten, and when ready for the
table place over the custard with a spoon. Mrs. W. A. James.

LEMON CUSTARD.

Beat the yolks of eight eggs till they are white, add pint boiling
water, the rinds of two lemons grated, and the juice sweetened to-
taste ; stir this on the fire till it thickens, then add a large glass of
rich wine, and one-half glass brandy ; give the whole a good boil,
and put in glasses. To be eaten cold. Or, put the thin yellow
rinct of two lemons, with the juice of three, and sugar to taste, into
one pint of warm w r ater. As lemons vary in size and juiciness, the
exact quantity of sugar can not be given. Ordinary lemons re-
quires three gills. It will be safe to begin with that quantity, more
may be added if required. Beat the whites to a stiff froth, then
the yolks ; then beat both together, pour in gradually while beat-
ing the other ingredients ; put all in a pail, set in a pot of boiling
water, and stir until thick as boiled custard ; strain it in a deep
dish ; when cool place on ice. Serve in glasses. Mrs. Belle R.
Liggett, Detroit, Mich.

SNOW CUSTARD.

Half a package of Coxe's gelatine, three eggs, two cups of sugar,
juice of one lemon ; soak the gelatine one hour in a tea-cup of cold
water, add one pint boiling water, stir until thoroughly dissolved,

CREAMS AND CUSTARDS. Ill

add two-thirds of the sugar and the lemon juice; beat the whites of
the eggs to a stiff froth, and when the gelatine is quite cold, whip
it into the whites, a spoonful at a time, from half an hour to an
hour. Whip steadily and evenly, and when all is stiff, pour in a
mold, or in a dozen egg-glasses previously wet with cold water, and
set in a cold place. In four or five hours turn into a glass dish.
Make a custard of one and one-half pints milk, yolks of eggs, and*
remainder of the sugar, flavor with vanilla, and when the meringue
or snow-balls are turned out of the mold, pour this around the
base. Mrs Gov. Tliayer, Wyoming Temtory.

MOONSHINE.

This dessert combines a pretty appearance with palatable flavor,
and is a convenient substitute for ice-cream. Beat the whites of six
ggs in a broad plate to a very stiff froth, then add gradually six
table-spoons powdered sugar (to make it thicker use more sugar up
to a pint), beating for not less than thirty minutes, and then beat
in about one heaping table-spoon of preserved peaches cut in tiny
bits (or some use one cup jelly), and set on ice until thoroughly
chilled. In serving, pour in each saucer some rich cream sweetened
and flavored with vanilla, and on the cream place a liberal portion
of the moonshine. This quantity is enough for seven or eight per-
sons. Mrs. H. C. Meredith,

ORANGE FLOAT.

One quart water, the juice and pulp of two lemons, one coffee-
cup sugar; when boiling, add four table-spoons corn starch, let boil
fifteen minutes, stirring all the time ; when cold pour it over four
or five peeled and sliced oranges, and over the top spread the beaten
whites of three eggs ; sweeten and add a few drops of vanilla.

Mrs. Wm. Skinner.

HIDDEN MOUNTAIN.

Six eggs, a few slices citron, sugar to taste, three-quarters of a
pint of cream, a layer of any kind of jam ; beat the whites and
yolks of the eggs separately, then mix and beat again, adding the
citron, the cream and sugar; when well beaten put in a buttered
pan and fry, cover with the jam and garnish with slices of citroa ;
to be eaten cold. Mrs. J. C. Gould.

112 CREAMS AFD CUSTARDS.

ORANGE SOUFFLE.

Peel and sliee six oranges, put in a glass dish a layer of oranges,
then one of sugar, and so on until all the orange is used, and let stand
two hours ; make a soft boiled custard of yolks of three eggs, pint
of milk, sugar to taste, with grating of orange peel for flavor, and
pour over the oranges when cool enough not to break dish ; beat
whites of the eggs to a stiff froth, stir in sugar, and put over the
pudding. Praised by all. Mrs. Mary A. Livermore, Melrose, Mass.

PRUNE WHIP.

Sweeten to taste and stew three-quarters of a pound of prunes ;
when perfectly cold, add the whites of four eggs beaten stiff; stir all
of this together till light, put in a dish, and bake twenty minutes ;
when cold, serve in a larger dish, and cover well with good cream.

VIRGINIA CARAMEL CUSTARD.

To make a baked custard, separate the whites and yolks of five
eggs, beat the yolks well with a quarter of a pound of sugar, add
the well-beaten whites and mix well with a quart of milk. Flavor
and then pour into a buttered mold. Set immediately into a pan
of boiling hot water, in a moderately hot oven. About half an
hour will be required to set it firmly. When nicely browned and
puffed up, touch the middle with a knife blade; if it cuts as smooth
as around the sides it is done ; take care not to overdo. Let cus-
tard stand until uerfectly cold, turn out gently on a plate and dust
thickly with sugar, place in upper part of a hot oven ; the sugar
soon melts and browns. Another way is to butter the mold care-
fully, sprinkle sugar over bottom and set on stove to brown (great
care is necessary to prevent sticking), pour in custard and bake;
when turned out the caramel will be on top.

A thinner custard may be made with a less number of eggs, but
it can not be carameled unless baked in individual cups. Less
eggs may also be used by substituting a portion of corn starch,
boiled rice, gelatine or something else to give firmness, but the
quality of custard will be impaired. And if more than one or two
additional eggs are used the custard is spoiled. Baking too rap-
idly, or too long, injures custard, hence do not scald milk and eggs
before setting in oven, as many recommend. By baking in boiling
water the temperature is regular, and scorching prevented.

CONFECTIONERY

There are very few modern kitchens in which some cooking uten-
sil may not be found convenient for making candy. A sauce-pan
of tinned iron, with a handle and flaring sides, and a lip to facilitate
the pouring of the contents, will be found best adapted to such use ;
or a small iron or brass kettle will do if kept quite dean.

Dissolve four pounds white sugar in one quart water ; place this
in a porcelain kettle over a slow fire for half an hour, pour into it
a small quantity of gelatine and gum-arabic dissolved together ; all
the impurities which rise to the surface skim off at once. Instead
of gelatine and gum-arabic, the white of an egg may be used as a
substitute with good results. To make the clarifying process still
more perfect, strain through a flannel bag. To make rock candy,
boil this syrup a few moments, allow to cool, and crystallization
takes place on the sides of the vessel. To make other candies,
bring the syrup very carefully to such a degree of heat that the
"threads," which drop from the spoon when raised into the colder
air, will snap like glass. When this stage is reached, add a tea-
spoon of vinegar or cream tartar to prevent ''graining," and pour
into pans as directed in the recipes which follow. To make round
stick candies, pull, and roll into shape with well-floured hands as
soon as cool enough to be handled. In pulling candy, some grease
the hands, others flour them slightly. Colored candies are often
injurious, and sometimes even poisonous, and should be avoided.

In baking macaroons and kisses, use washed butter for greasing
the tins, as lard or salt butter gives an unpleasant taste. Bake in

8 113)

114 CONFECTIONERY.

a moderate oven, or let dry in a cool oven for two hours. After
buttering, sprinkling lightly with flour and then shaking it off, is
an excellent way to prepare the pan. When powdered alrnouds
are to be used, they should be thoroughly dried in an open oven,
after blanching, and they will pulverize more easily. In making
macaroons or drops, or pulling butter-scotch or taffy, grease hands
lightly with butter to prevent sticking. Flouring the hands is apt
to give an unpleasant taste to candy.

ALMOND MACAROONS.

Pour boiling water on half a pound almonds, take skins off and
throw into cold water for a few moments, then take out and pound
(adding a table-spoon essence lemon) to a smooth paste, add one
pound of pulverized sugar and whites of three eggs, and work the
paste well together with back of spoon ; dip the hands in water and
roll mixture into balls the size of a nutmeg, and lay on buttered
paper an inch apart ; when done, dip the hands in water and pass
gently over the macaroons, making the surface smooth and shining;
set in a cool oven three-quarters of an hour. If this recipe ia
strictly followed, the macaroons will be found equal to any made
by professional confectioners. Mrs. L. S. W.

BUTTER-SCOTCH.

Three pounds "coffee A" sugar, fourth pound butter, half tea-
spoon cream tartar, eight drops extract of lemon ; add as much
cold water as will dissolve the sugar ; boil without stirring till it
will easily break when dropped in cold water, and when done, add
the lemon ; have a dripping-pan well buttered and pour in one-
fourth inch thick, and when partly cold, mark off in squares. If
pulled, when partly cold, till very w r hite, it will be like ice-cream
candy. Mrs. J. S. R.

BALTIMORE KISSES.

Beat the whites of four small eggs to a high, firm froth, stir into
it half a pound pulverized sugar, flavor with essence lemon or rose,
continue to beat until very light ; then drop half the size of an egg,
and a little more than an inch apart, on well-buttered letter-paper ;
lay the paper on a half-inch board and place in a moderate oven ;
watch, and as soon as they begin to look yellowish take them out ;

CONFECTIONERY. 115

or, beat to a stiff froth the whites of two eggs, stirring into them
very gradually two tea-cups powdered sugar and two table-spoons
corn starch; bake on buttered tins fifteen minutes in a warm oven,
or until slightly brown. Chocolate puff's are made by adding two
ounces grated chocolate mixed with the corn starch. Mrs. W. W. W.

CANDY OF ANY FLAVOR.

Three and a half pounds refined sugar, one and a half pints
w r ater, one tea-spoon cream tartar ; mix in a vessel large enough to
hold the candy when expanded by the heat ; boil over a brisk fire,
taking care that it does not burn. The heat should be applied at
bottom and not at the sides. After boiling fifteen minutes, remove
a small portion of the melted sugar with a spoon, and cool by
placing in a saucer set in cold water. When cool enough, take a
portion between thumb and finger, and if it forms a "string" or
"thread" as they are separated, the process is nearly done, and
great care must be used to control the heat so that the boiling may
be kept up without burning. Test frequently by dropping*, bit into
cold water placed near; if it becomes hard and brittle, snapping
apart when bent, it is done and must be removed at once, and the
flavoring stirred in. Then pour into shallow earthen dishes, thor-
oughly but lightly greased, and cooled until it can be handled ;
pull, roll into sticks or make into any desired shape.

CENTENNIAL DROPS.

White of one egg beaten to a stiff froth, quarter pound pulver-
ized sugar, half tea-spoon baking-powder ; flavor with lemon ; butter
tins and drop with tea-spoon about three inches apart ; bake in a
slow oven and serve with ice-cream. This is also a very nice recipe
for icing. Miss Alice Trimble, Mt. G-ilead.

CHOCOLATE CARAMELS.

One cup of chocolate shaved fine, one cup molasses, half cup
milk, one cup sugar; when nearly done add a piece of butter size
of a walnut. Stir until perfectly dissolved, but not after it begins
to boil, as that will make it grain. It is done when it hardens and
becomes brittle when dropped in cold water, but do not make too
hard. Grease plates with butter, pour it on about half an inch
thick, when nearly cool cut with a greased knife into small squares.

116 CONFECTIONER Y.

CHOCOL AT E C A RAM ELS.

One and a half cups grated chocolate, four of brown sugar, one
and a half of cold water, piece of butter size of an egg, table-spoon
of very sharp vinegar ; flavor with two table-spoons vanilla just
before removing from fire. Do not stir, but shake the vessel gently
while cooking. Boil on the top of stove over a brisk fire until it
becomes brittle when tried in water ; pour into a well buttered and.
floured dripping-pan, and check off in squares while soft. Miss
Emma Collins,

CHOCOLATE DROPS.

Two and a half cups pulverized or granulated sugar (or maple
sugar may be used), one-half cup cold water; boil four minutes,
place the sauce-pan in cold water, and beat till cold enough to make
into little balls; take half a cake of Baker's chocolate, shave off
fine and set it in a bowl set in top of boiling tea-kettle to melt, and
when balls are cool enough, roll in the chocolate with a fork. This
makes eighty. Or w r hile making into balls, mold an almond-meat
into the center of each ball, roll in coarse sugar, and you have deli-
cious "cream almonds." Or, mold the unbroken halves of walnut-
meats into the soft sugar, and when cold, roll in the chocolate.
When finished, take out and lay on battered paper until cold.
Mrs. 0. M. Scott.

COCOA-NUT CARAMELS.

One pint milk, butter size of an egg, one cocoa-nut grated fine
(or dessicated cocoa-nut may be used), three pounds white sugar,
two tea-spoons lemon, boil slowly until stiff (some then beat to a
cream), pour into shallow pans, and when partly cold cut in squares.
Miss Nettie Breiuster, Madison.

COCOA-NUT DROPS.

One pound cocoa-nut, half pound powdered sugar, and the white
of an egg ; work all together and roll into little balls in the hand ;
bake on buttered tins. C. W. Cyphers,

EVERTON ICE-CREAM CANDY.

Squeeze the juice of one large lemon into a cup. Boil ore and
one-half pounds moist white sugar, two ounces butter, one and a
half tea-cups water, together with half the rind of the lemon, and
when done (which may be known by its becoming quite crisp when

CONFECTIONERY. Ill

dropped into cold water) set aside till the boiling has ceased, and
then stir in the juice of the lemon, butter a dish and pour in about
an inch thick. When cool take out peel (which may be dried),
pull until white, draw out into sticks and check about four inches
long with a knife. If you have no lemons, take two table-spoons
vinegar and two tea-spoons lemon extract. The fire must be quick
and the candy stirred all the time. Mrs. J. 8. R.

HICKORY-NUT MACAROONS.

Take meats of hickory -nuts, pound fine and add mixed ground
spice and nutmeg ; make frosting as for cakes, stir meats and spices
in, putting in enough to make it convenient to handle ; Hour the
hands and make the mixture into balls the size of nutmegs, lay them
on buttered tins, giving room to spread, and bake in a quick oven.
These are delicious. Mrs. Walter Mitchell,

HICKORY-NUT CAKES.

One egg, half cup flour, a cup sugar, a cup nuts sliced fine ; drop
on buttered tins one tea-spoonful in a place, two inches apart. Or,
roll and bake like sand tarts. Mrs. Lamb, Belief ontaine,

HOREHOUND CANDY.

Boil two ounces of dried horehound in a pint and a half water for
about half an hour ; strain and add three and a half pounds brown
sugar. Boil over a hot fire until it is sufficiently hard, pour out in
flat, well-greased tin trays, and mark into sticks or small squares
with a knife, as soon as it is cool enough to retain its shape.

LEMON CANDY.

Take a pound loaf-sugar and a large cup water, and after cooking
over a slow fire half an hour, clear with 'a little hot vinegar, take
off the scum as it rises, testing by raising with a spoon, and when
the " threads" will snap like glass pour into a tin pan, and when
nearly cold mark in narrow strips with a knife. Before pouring into
the pans, chopped cocoa-nut, almonds, hickory-nuts, or Brazil-nuts
cut in slices, may be stirred into it. Mrs. V. K. W.

MERINGUES.

One pound granulated sugar, whites of nine eggs. Whip eggs
until dish can be inverted without their falling off 1 , and then simply
add the sugar, incorporating it thoroughly, but stirring as little as

118 CONFECTIONERY.

possible. Prepare boards three-fourths of an inch thick, to fit oven,
and cover them with strips of heavy brown paper about two and
a half inches wide ; on these drop the mixture from the end of a
dessert-spoon (or use the meringue-bag described in recipe for lady's
fingers), giving the meringue the form of an egg, and dropping them
about two inches apart on the paper, and bake till a light brown.
Take up each strip of paper by the two ends, turn it gently on the
table, and with a small spoon take out the soft part of each me-
^ringue, strew over them some sifted sugar, and return to oven bot-
tom side up to brown. These shells may be kept for weeks. When
wanted for table, fill with whipped cream, place two of them together
so as to inclose the cream, and serve. To vary their appearance,
finely-chopped almonds or currants may be strewn over them before
the sugar is sprinkled over, and they may be garnished with any
bright-colored preserve. Great expedition is necessary in making
them, as, if the meringues are not put into the oven as soon as the
sugar and eggs are mixed, the former melts, and the mixture runs
on the paper instead of keeping egg-shape. The sweeter the me-
ringues are made the crisper will they be ; but if there is not suffi-
cient sugar added they will be tough. Miss Sarah Gill, Columbus,

MOLASSES CANDY.

Take equal quantities brown sugar and Orleans molasses (or all
molasses may be used), and one table-spoon sharp vinegar, and when
it begins to boil skim well and strain, return to the kettle and con-
tinue boiling until it becomes brittle if dipped in cold water, then
pour on a greased platter. When cool enough, begin to throw up
the edges and w r ork, by pulling until bright and glistening like
gold ; flour the hands occasionally, draw into stick size, rolling to
keep round, until pulled out and cold. With a greased knife press
nearly through them at proper lengths, and they will easily snap ;
flavor just before pouring out to cool. Sterling Robinson.

AUNT TOP'S NUT-TAFFY.

Two pints maple sugar, half pint water, or just enough to dis-
solve sugar; boil until it becomes brittle by dropping in cold water;
just before pouring out add a tablespoon vinegar ; having prepared
the hickory-nut meats, in halves, butter well the pans, line with the
meats, and pour the taffy over them. Edelle and Hattie Hush.

CANNING FRUITS.

Cleanse the cans thoroughly and test to see if any leak or are
cracked. If tin cans leak, send them to the tinner ; if discolored
inside they may be lined with writing-paper just before using. In
buying stoneware for canning purposes, be sure that it is well glazed,
as fruits canned in jars or jugs imperfectly glazed sometimes become
poisonous. Never use defective glass cans, but keep them for storing
things in the pantry; and in buying them, take care that they are
free from flaws and blisters, else the glass will crumble off in small
particles when subjected to heat. Self-sealers are very convenient,
but the heat hardens the rubber rings, which are difficult to re-
place, so that in a year or two they are unfit for use. For this
reason many prefer those with a groove around the top for sealing
with wax or putty. The latter is very convenient, as jars sealed
with it can be opened readily with a strong fork or knife, and are
much more easily cleaned than when wax-sealed. Putty may be
bought ready for use, and is soon made soft by molding in the
hand. In using it should be worked out into a small roll, and
pressed firmly into the groove with a knife, care being taken to
keep it well pressed down as the can cools. In canning, provide
a wide-mouthed funnel (made to set into the can), and pour the
fruit into a funnel from a bright tin dipper (if old or rusty it will
discolor the fruit) or a small pitcher, heated before putting in the
hot fruit to prevent breaking. Pour fruit as quickly as possible,
and screw down top immediately.

Fruit should be selected carefully, and all that is imperfect re-
jected. Large fruits, such as peaches, pears, etc., are in the best

319)

120 CANNING FRUITS.

condition to can when not quite fully ripe, and should be put up
as soon as possible after picking ; small fruits, such as berries,
should never stand over night if it is possible to avoid it. The
highest-flavored and longest-keeping fruits are best put up without
paring, after having carefully removed the down with a fine but
stiff brush. Use only the best sugar in the proportion of half a
pound of sugar to a pound of good fruit, varying the rule, of course,
with the sweetness of the fruit. Or, in canning for pies omit sugar,
as the natural flavor is better preserved without it, and some prefer-
this method for all purposes. It is economical, and well worthy of
experiment. Cans put up in this way should have a special mark so
as to distinguish them from the rest. When ready to can, first place
the jars (glass) in a large pan of warm water on the back of the stove,
make ready the syrup in a nice clean porcelain kettle, add the fruit
it is better to prepare only enough fruit or syrup for two or three
cans at a time and by the time it is done, the water in the pan
will be hot and the cans ready for use. Take them out of the
water and set them on a hot platter, which answers the double pur-
pose of preventing their contact with any cold surface like the table,
and saving any fruit that may be spoiled. Fill as full as possible,
and set aside where no current of air will strike them ; or, better,
wring out a towel wet in hot water and set them on it ; let stand a
moment or two or until wiped off, when the fruit will have shrunk
away a little; fill up again with hot syrup, or if you have none,
boiling water from the tea-kettle will do, and then seal. In can-
ning peaches, the flavor is improved by adding tw r o or three whole
peaches, or dropping in the center of the can a few of the stones.
For peaches, pears and berries, some sweeten as for eating, let
stand until sugar is dissolved (using no water), place on stove in
porcelain kettle and keep at boiling point long enough to heat the
fruit, and then can in glass jars as directed.

There are several other ways of preparing glass cans for fruit,
among them the following : Wring a towel from cold water, double
and wrap closely about and under the can so as to exclude the air,
and put a cold silver spoon inside and fill; or, put a tow r el in a
steamer, set in the cans, and place over a kettle of cold w r ater, boil
the water, and when ready to fill, remove the cans and wrap in a

CANNING FRUITS. 121

towel wrung from warm water, put a table-spoon rinsed in hot
water inside, and fill ; or, wash the cans in tepid water, place an
iron rod inside, and at once pour in the boiling fruit, but not too
fast. In using glass cans with tops which screw on, be sure that
the rubbers are firm and close-fitting, and throw away all that are
imperfect. When the can is filled to overflowing, put on the top
.at once and screw down tightly, and as the fruit and cans cool,

o / '

causing contraction of the glass, turn down again and again until
perfectly air-tight. Wrap as soon as cold with brown wrapping-
paper, unless the fruit-closet is very dark. Light injures all
fruit, but especially tomatoes, in which it causes the formation of
-citric acid, which no amount of sugar will sweeten. The place
where canned fruits are kept should also be dry and cool, for if
too warm the fruit will spoil. In canning, use a porcelain-lined
kettle, silver fork or broom splint and wire spoon or dipper;
& steel fork discolors the fruit.

Cans should be examined two or three days after filling, and if

V ^J

.syrup leaks out from the rim, they should be unsealed, the fruit
thoroughly cooked and kept for jam or jelly, as it will have lost
the delicacy of color and flavor so desirable in canned fruits. Pint
cans are better for berries than quart. Strawberries keep their
color best in stone jars; if glass cans are used for them, they should
be buried in sand. If syrup is left after canning berries, it may,
while thin, be flavored with vinegar, boiled a moment, and then
bottled and corked for a drink mixed with ice-water.

In using self-sealing cans the rubber ring must show an even
edge all round, for if it slips back out of sight at any point, air
will be admitted. On opening tin cans, remember to pour all the
fruit out into an earthen or glass dish. If any part is not used at
the time, re-cook, and return to dish, and it will keep for a day or
two, many of the less perishable fruits longer. Wines, cider, shrubs,
etc., must be bottled, well corked, sealed, and the bottles placed on
their sides in a box of sand or sawdust. To can maple syrup, pour
hot into cans or jugs, and seal well.

The fine display of canned fruits at the Centennial Exhibition
was prepared as follows: The fruits were selected with great care,
of uniform size and shape, and all perfect. They were carefully

122

CANNING FRUITS.

Quant,
sugar
to qt.

6oz.
4 "
6 "
8 "
10 "
8 "
8 "
4 "
6 "
4 "

Time for
boiling
fruit

15 min.
15 "
25 "
10 "
6 "
10 "
20 "
8 "
15 "

Quant,
sugar
to qt.

4oz~
6 "
8"
5 "
8 "
8"
none*
8 "
10"

Pine apples sliced

Siberian crab-apples....
Sour apples, quartered...
Hi pe currants

\Vild srrapes

peeled with a thin, sharp, silver fruit-knife, which did not discolor
them, and immediately plunged into cold water in an earthen or
wooden vessel to prevent the air from darkening them. As SOOD
as enough for one can was prepared, it was put up by laying the
fruit piece by piece in the can, and pouring syrup, clear as crystal,
over it, and then, after subjecting the whole to the usual heat,
sealing up.

The following table gives the time required for cooking and the
quantity of sugar to the quart for the various kinds of fruit.

Time for
boiling
fruit.

Cherries 5 min.

Raspberries 6 "

Blackberries 6 "

Strawberries 8 "

Plums 10

Whortleberries 5

Pie-Plant, sliced 10

Small sour pears, whole 30
Bartlett pears, halved... 20
Peaches 8

CANNED BERRIES.

Select those the skins of which have not been broken, or the
juice will darken the syrup; fill cans compactly, set in a kettle of
cold water, with a cloth beneath them, over an even heat; when
sufficiently heated, pour over the berries a syrup of white sugar
dissolved in boiling water (the richer the better for keeping, though
not for preserving the flavor of the fruit), cover the cans closely to
retain heat on the top berries. To insure full cans when cold, have
extra berries heated in like manner to supply the shrinkage. If
the fruit swims, pour off surplus syrup, fill with hot fruit, and
fceal up as soon as the fruit at the top is thoroughly scalded. Mm

L. Southwick.

PLAIN CANNED BERRIES.

Pick out stems or hulls if any if gathered carefully the berries
will not need washing, put in porcelain kettle on the stove, adding-
a small tea-cup water to prevent burning at first. When they
come to a boil, skim well, add sugar to taste (for pies it may be
omitted), let boil five minutes, fill in glass, stone, or tin cans, and
seal with putty unless self-sealers are used. This rule applies to

CANNING FRUITS. 123

raspberrries, blackberries, currants, gooseberries, or any of the

small berries.

CANNED CURRANTS.

Look them over carefully, stem and weigh them, allowing a
pound of sugar to every one of fruit ; put them in a kettle, cover,
and leave them to heat slowly and stew gently for twenty or thirty
minutes; then add the sugar, and shake the kettle occasionally to
make it mix with the fruit; do not allow it to boil, but keep as
hot as possible until the sugar is dissolved, then pour it in cans and
secure the covers at once. White currants are beautiful preserved
in this way. Mrs. Win. Patrick, Midland, Mich.

GREEN GOOSEBERRIES.

Cook the berries in water until white, but not enough to break
them ; put into cans with as little water as possible, fill up the can
with boiling water and seal; when opened pour off water and cook
like fresh berries. Mrs. 0. M. S.

CANNED PEACHES.

Pour boiling water over one peck of large clingstone peaches to
remove the fuzz; make a syrup of three pounds sugar and one pint
vinegar, using a little water if required to cover the peaches ;
cook until pretty soft, and can as usual. Mrs. Frank Stahr,

Lancaster, Pa.

CANNED PEACHES.

Have one porcelain kettle with boiling water and another with a
-syrup made sweet enough with white sugar for the peaches ; pare,
halve, and drop them into the boiling water, let them remain until
& silver fork will pierce them, lift them out with a wire spoon, f.. 11
can, pour in all the boiling syrup the can will hold, and seal imme-
diately. Continue in this way, preparing and sealing only one can
at a time, until done ; boil down the water in first kettle with the
syrup, if any is left; if not, add more sugar, and quite a nice mar-
malade will result. This manner of canning peaches has been
thoroughly tested, and is pronounced by the experienced the best
of all methods. Mrs. R. A. Sharp, Kingston.

CANNED PEACHES STEAMED.
To peel, place in a wire basket, to the handle of which a cord

lias been tied, let down into boiling water for a moment, then into

124 CANNING FRUITS.

cold water, and strip off the skin (this saves both fruit and labor).
The fruit must be at a certain stage to be prepared in this way, for
if too green it will not peel, and if too ripe it will be too much
softened by the hot water. After peeling, seed and place in a
steamer over a kettle of boiling water, first laying a cloth in bottom
of steamer ; fill about half full of fruit, cover tightly, make a syrup
in a porcelain kettle for fruit alone, let the fruit steam until it can
be easily pierced with a silver fork, drop gently for a moment into
the hot syrup, place in the cans, fill, cover, and seal. The above
recipe is for canning a few at a time. This recipe, with the excep-
tion of mode of peeling, applies equally well to pears.

CANNED PEACHES.
Pare, halve and seed ; make a syrup of a pint granulated sugar

to a quart water, place on stove in a porcelain kettle (enough for
two quart cans). When syrup boils, drop in enough fruit for one
can; watch closelv, testing with a silver fork, so that the moment

*/ ' c--

they are done they may be removed. When the peaches are tender,
lift very gently with a wire spoon, and place in the can previously
heated, according to instructions for preparing glass cans. When
full of peaches pour in the hot syrup, place the cover on and seal
at once ; then add more peaches to the hot syrup for next can, and
repeat the operation. If there are more peaches than will fill the-
can, place them in another can and keep hot until more are ready,
and so on until all are canned. Skim the syrup before adding-
peaches, making only enough syrup at one time for two cans. -

Mrs. W. W. W.

CANNED PEARS.

Prepare and can precisely like peaches in preceding recipe, except
that they require longer cooking. When done they are easily pierced
with a silver fork.

CANNED PIE PLANT.

Cut the pie plant in pieces, two inches long, put over a slow fire-
with its weight in sugar ; when sugar is dissolved let it boil slowly
until clear, but do not let it cook long enough to become dark col-
ored. Put up in air-tight cans.

CANNED PINE- APPLE.

Peel and slice, make syrup in proportion of two and a half pounds

CANNING FRUITS. 125

best white granulated sugar to Dearly three pints of water; boil five
minutes ; skim or strain ; add fruit and let it boil ; have cans hot ;
fill and seal up as soon as possible.

CANNED PLUMS.

Wash and put whole into a syrup made in the proportion of a
pint of water and a pound of sugar to every two pounds of fruit ;
boil for eight minutes, can, and seal immediately. If pricked with-
a fork before placing in syrup, they will be less liable to burst.
Cherries are canned in the same way.

KASPBERRIKS WITH CURRANT JUICE.

Ten pounds of red or black raspberries, twelve pounds of granu-
lated sugar, one quart currant juice. Make syrup of the sugar and
juice ; when boiling add the fruit, and continue for ten minutes.
Put in glass cans and fasten immediately.

CANNED STRAWBERRIES.

Fill glass jars with fresh whole strawberries, sprinkled with sugar
in the proportion of half pound sugar to a pound of berries, lay
covers on lightly, stand them in a wash boiler filled with water to-
within an inch of tops of cans (the water must not be more than
milk-warm when the cans are placed in it). When it has boiled
for fifteen minutes, draw to back of stove, let steam pass off, roll
the hand in a towel, lift out cans, and place on a table. If the
berries are well covered with their own juice, take a table-spoon and
fill up the first can to the very top of the rim from the second, wipe
the neck, rub dry, and screw the top down firmly, observing care-
fully the general directions for canning berries. Fill another from
the second can, and so on until all are finished. Great care must be
taken to keep the berries whole and round ; as the cans cool invert
them occasionally, to prevent the fruit from forming in a mass at

one end.

CANNED STRAWBERRIES.

For every quart of fresh strawberries, take one coffee-cup of white
sugar; add a table-spoon or two of water to the fruit if there is no-
juice in the bottom, to prevent burning before the heat brings out
the juice. As soon as the fruit boils, add the sugar, and stir
gently for a few minutes until it boils up again, and can immedi-

126 CANNING FRUITS.

ately. It is better not to cook any more fruit than can be put
into one glass fruit-jar. Usually a few spoonfuls of the syrup will
be left with which to begin the next can. Strawberries are consid-
ered difficult to keep, but there need be no trouble if the fruit is
fresh and the can is closed air-tight in glass, and kept as directed
in general directions for canning fruits. Mrs. H. S. Huntington,

Galesburg, III.

CANNED CORN.

Dissolve an ounce tartaric acid in half tea-cup water, and take
one table-spoon to two quarts of sweet corn ; cook, and while boil-
ing hot, fill the cans, which should be tin. When used turn into a
colander, rinse with cold water, add a little soda and sugar while
cooking, and season with butter, pepper and salt. Miss Lida Cart-

mell.

CANNED CORN AND TOMATOES.

Scald, peel, and slice tomatoes (not too ripe) in the proportion
of one-third corn to two-thirds tomatoes ; put on in a porcelain
kettle, let boil fifteen minutes, and can immediately in tin or glass
{if glass keep in the dark). Some take equal parts of corn and
tomatoes, preparing them as above. Others, after cutting the corn
from the cob, cook it twenty minutes, adding a little water and
stirring often, then prepare the tomatoes as above, cooking in a
separate kettle five minutes, and then adding them to the corn in '
the proportion of one-third corn to two-thirds tomatoes, mixing well
until they boil up once, and then canning immediately. Mrs. D.
Buxton.

STRING-BEANS.

String fresh string-beans, break in several pieces, cook in boiling
water ten minutes, and can like tomatoes. Mrs. L. W. C., Cin-
cinnati.

CANNED TOMATOES.

The tomatoes must be entirely fresh and not overripe ; pour over
them boiling water, let stand a few minutes, drain off, remove the
skins, and slice crosswise into a stone jar, cutting out all the hard
or defective portions ; cook for a few minutes in their own juice,
skimming off the scum which rises, and stirring with a wooden
spoon or paddle ; have the cans on the hearth fillet with hot water;

CANNING FRUITS. 127

empty, and fill with hot tomatoes; wipe moisture from tops with
soft cloth, put on and secure covers. If tin cans are used, press
down covers, and pour hot sealing wax into grooves. If put up
in glass, set away in a dark place. Either tin, glass or stone cans-
may be used, and all may be sealed with putty instead of wax, it
being more convenient. (See general instructions for canning fruit.)

CANNED WATERMELON.

Cut rind of ripe melons (first cutting off all green parts) into
email pieces two or three inches long, and boil until tender enough
to pierce with fork ; have a syrup made of white sugar, allowing
half pound sugar to a pound fruit ; skim out melon and place in
*yrup together with a few pieces of race ginger, let cook a few
minutes, put in cans and seal hot.

WARRANTED CANNED STRAWBERRIES.

Put four pounds white sugar in a kettle, add a teacup cold
water, let boil till perfectly clear, then add four quarts nice ber-
ries. Boil ten minutes, keeping them covered with syrup, but
avoid stirring in order to preserve their good appearance. Take
out berries with a small strainer or skimmer, place in a crock and
let the syrup boil ten minutes longer, then pour it over berries,
and, when cool, fill the cans, putting a tablespoon of good brandy
on top of each can, screw on lid tightly, and put in a dry dark
place. This method is the only means of preserving the peculiar
flavor of the strawberries. To prevent the second handling, put
the hot berries in the cans (instead of the crock) till about three
quarters full. When syrup has boiled , fill each can with it, let stand
till cool, then cover with the tablespoon of brandy (take out a little
juice if necessary) and screw on the lid.

If after two or three weeks the least fermentation appears, put
the cans in a boiler (on a small board to prevent contact with
bottom), fill with cold water nearly to top of cans, loosen the lids,
but do not take them off, let water boil for a little while, then take
out cans, tighten the covers and the berries will keep over a year.
Fully ripe currants and acid cherries canned in same manner, one
pound of sugar to one of dressed fruit, are delicious. They never
need a second boiling if carefully prepared.

CATSUPS AND SAUCES.

Always select perfect fruit; cook in porcelain, never in metal,
lu making catsup, instead of boiling, some sprinkle the tomatoes
with salt and let them stand over night, then strain and add spices,
tc., and a little sugar. Bottle in glass or stone, and never use tin
cans ; keep in a cool, dry, dark place. If, on opening, there is a
leathery mold on top, carefully remove every particle of it, and the
catsup will not be injured. To prevent this molding, some do not
fill the bottles quite to the top with catsup, but fill up with hot
vinegar. If there are white specks of mold all through the catsup
it is spoiled. If, on opening and using a part, there is danger that
the rest may sour, scald, and, if too thick, add vinegar. Sauces
should always be made with great care in a pan set in hot water,
having the sauce pan dean if a delicate flavor is desired, especially
if the sauce is drawn butter. Butter and those sauces containing
eggs should never boil. Wooden spoons must be used for stirring.
An excellent thickening for soups, sauces and gravies is prepared
as follows: Bring butter just to the boiling point in a small stew-
pan, dredge in flour, stirring together until well cooked. This,
when not cooked brown, is "White Koux," and when browned,
" Brown Roux." Thin this with a part of the soup, sauce or gravy,
and add it to the whole, stirring thoroughly. The flour may be
browned before using if intended for brown gravies or sauces.
Melted butt.::' may be used in place of oil in all recipes where the
latter is named.

Mint, when used in recipes, usually means " spearmint" 01
'* green mint," though pennyroyal and peppermint are of the same

(128)

CATSUPS AND SAUCES. 129

family. The young leaves of from one to six inches in length are
the parts used. It grows on any good garden soil, but comes for-
ward earlier in a warm, sunny spot. It is propagated by cuttings
or dividing the roots of old plants in the spring, is very prolific,
and ought to find a place in every garden. Those who have con-
servatories should keep a root in pots, to use with spring lamb be-
fore the leaves would appear in the open air. Mint leaves for
drying should be cut from the stalks just before the plant blossoms,
and spread out thinly in some dry, shady place, where they can
dry slowly. When dry, put up in paper bags and keep in a dry
place until wanted.

CUCUMBER QATSUP.

Three dozen cucumbers and eighteen onions peeled and chopped
very fine ; sprinkle over them three-fourths pint table-salt, put the
whole in a sieve, and let drain well over night; add a tea-cup mus-
tard seed, half tea-cup ground black pepper; mix well, and cover
with good cider vinegar. Mrs. Hattie Clemmons, Asheville, N. C.

CURRANT CATSUP.

Four pounds nice fully-ripe currants, one and a half pounds
sugar, table-spoon ground cinnamon, a tea-spoon each of salt,
ground cloves and pepper, pint vinegar ; stew currants and sugar
until quite thick, add other ingredients, and bottle for use.

GOOSEBERRY CATSUP.

Nine pounds gooseberries, five pounds sugar, one quart vinegar,
three table-spoons cinnamon, one and a half each allspice and cloves.
The gooseberries should be nearly or quite ripe. Take off blossoms,
wash and put them into a porcelain kettle, mash thoroughly, scald
and put through the colander, add sugar and spices, boil fifteen
minutes, and add the vinegar cold ; bottle immediately before it
cools. Ripe grapes prepared by same rule, make an excellent cat-
sup. Mrs. Col. W. P. Reid, Delaware, Ohio.

TOMATO CATSUP.
Half bushel tomatoes, four ounces salt, three ounces ground black

pepper, one ounce cinnamon, half ounce ground cloves, one drachm
9

130 CATSUPS AND SAUCES.

cayenne pepper, one gallon vinegar ; slice the tomatoes and stew In
their own liquor until soft, and rub through a sieve fine enough to
retain the seeds; boil the pulp and juice down to the consistency
of apple-butter (very thick), stirring steadily all the time to prevent
burning; then add the vinegar with which a small tea-cup sugar and
the spices have been mixed, boil up twice, remove from fire, let
cool and bottle. Those who like the flavor of onions may add about
half a dozen medium-sized ones, peeled and sliced, fifteen minutes
before the vinegar and spices are put in. Mrs. M. M. Munsdl*
Delaware,

TOMATO CATSUP.

Take one bushel of firm ripe tomatoes the Feejee Island, known
by their pink or purple color, and the "Trophy," are the best and
richest varieties for catsup and canning. Wipe them off nicely with
a damp cloth, cut out the cores, and put them in a porcelain-lined
iron kettle or a genuine bell-metal one. Place over the fire, and
pour over them about three pints of water, throw in two large
handfuls of peach leaves, with ten or twelve onions or shallots cut fine.
Boil until the tomatoes are done, which will take about two hours*
then strain through a coarse-mesh sieve, pour the liquid back again
into the boiling kettle and add half a gallon of good strong cider
vinegar; have ready two ounces ground spice, two ounces ground
black pepper, two ounces mustard (either ground or in the seed, a&
you prefer), one ounce ground cloves, two grated nutmegs, two
pounds light brown sugar, and one pint of salt ; mix these ingre-
dients well together before putting in the boiler; then boil two
hours, stirring continually to prevent burning. If you like the
catsup "hot." add cayenne peppe; to your taste. When cool, fill
bottles (reeded bottles are the nicest, they can be procured at the
house furnisher's, and a set will last some time ; they look better
than ones of all sizes and styles). Cork and seal with bottle- wax
BO as to exclude the air. Keep in a cool, dry place for future use.
This recipe is preferred to all others it has been used for years.
It keeps well, and has been pronounced by competent judges supe-
rior to all others. G. D., Baltimore, Md.

CATSUPS AND SAUCES. 131

BREAD SAUCE.

Place a sliced onion and six pepper-corns in half a pint of milk
over boiling water, until onion is perfectly soft ; pour it on half a
pint of bread crumbs without crust, and leave it covered for an
hour; beat it smooth, add pinch of salt, and two table-spoons
butter rubbed in a little flour; add enough sweet cream or milk
to make it the proper consistency, and boil a few minutes. It
must be thin enough to pour. Mrs. J. L. T., Denver, Col.

BREAD SAUCE.

Half pint grated bread crumbs, one pint sweet milk, and one
onion; boil until the sauce is smooth, take out onion and stir in
two spoons butter with salt and pepper; boil once and serve with
roast duck or any kind of game. Mrs. H. C. E.

CRANBERRY SAUCE.

After removing all soft berries, wash thoroughly, place for about
two minutes in scalding water, remove, and to every pound fruit
add three-quarters of a pound granulated sugar and a half pint
water; stew together over a moderate but steady iire. Be careful
to cover and not to stir the fruit, but occasionally shake the vessel, or
.apply a gentler heat if in danger of sticking or burning. If atten-
tion to these particulars be given, the berries will retain their shape
to a considerable extent, which adds greatly to their appearance on
the table. Boil from five to seven minutes, remove from fire, turn
into a deep dish, and set aside to cool. If to be kept, they can be put
up at once in air-tight jars. Or, for strained sauce, one and a half
pounds of fruit should be stewed in one pint of water for ten or
twelve minutes, or until quite soft, then strained through a colander
or fine wire sieve, and three-quarters of a pound of sugar thoroughly
?tiired into the pulp thus obtained; after cooling it is ready for use.
Serve with roast turkey or game. When to be kept for a long time
without sealing, more sugar may be added, but its too free use
impairs the peculiar cranberry flavor. For dinner-sauce half a
pound is more economical, and really preferable to three-quarters,
as given above. It is better, though not necessary, to use a por-
celain kettle. Some prefer not to add the sugar till the fruit is
almost done, thinking this plan makes it more tender, and preserves
the color better. C. Q. & E. W. Crane, Caldwell, N. J.

132 CATSUPS AND SA UCES.

CELERY SAUCE.

Scrape the outside stalks of celery and cut in pieces an inch long,
let stand in cold water half hour, then put in boiling water enough
to cover, and cook until tender ; drain off water and dress with
butter, salt, and milk or cream, thickened with a little flour : Or,
make a dressing by adding to half pint milk or cream, the well-
beaten yolks of two eggs, a bit of butter, and a little salt and
pepper or grated nutmeg; bring just to boiling point, pour over
stewed celery, and serve with roast duck. Mrs. A. Wilson.

CREAM SAUCE.

Heat one table-spoon butter in a skillet, add a tea-spoon flour,
and stir until perfectly smooth, then add gradually one cup of cold
milk, let boil up once, season to taste with salt and pepper, and
serve. This is very nice for vegetables, omelets, fish, or sweet

breads.

CURRY POWDER.

An ounce of ginger, one of mustard, one of pepper, three of cori-
ander seed, three of turmeric, one-half ounce cardamom, quarter ounce
cayenne pepper, quarter ounce cumin seed ; pound all fine, sift and
cork tight. One tea-spoon of powder is sufficient to season any thing.
This is nice for boiled meats and stews. Mrs. C. Fulllngton.

CHILI SAUCE.

Twelve large ripe tomatoes, four ripe or three green peppers, two
onions, two table-spoons salt, two of sugar, one of cinnamon, three
cups vinegar ; peel tomatoes and onions, chop (separately) very fine,
add the peppers (chopped) with the other ingredients, and boil one
and a half hours. Bottle and it will keep a long time. Stone jugs
are better than glass cans. One quart of canned tomatoes may be
used instead of the ripe ones. This Chili sauce is excellent and
much better and more healthful than catsups. Mrs. E. W. Her-

rick,

CAPER SAUCE.

To a pint of drawn butter, add three table-spoons of capers.
Serve with boiled or roast mutton. Another method is the follow-
ing: Fifteen minutes before the mutton is done, melt two table-
spoons butter in a sauce-pan, stir into it one table-spoon flour ; whet
thoroughly mixed add half a pint of the liquor in which the mut

CATSUPS AXD SA UCES. 133

ton is boiling, and half a pint of milk, season with pepper and salt,
cook a few minutes (to swell the grains of the flour), and just be-
fore serving (in order that their color may not be lost by standing)
add two heaped table-spoons capers.

CAPER BUTTER.

Chop one table-spoon of capers very fine, rub through a sieve
with a wooden spoon, and mix them with a salt-spoon of salt,
quarter of a salt-spoon of pepper, and one ounce of cold butter.
Put a layer of this butter on a dish, and serve fish on it.

DRAWN BUTTER.

Rub a small cup of butter into half a table-spoon flour, beating it
to a cream, adding, if needed, a little salt; pour on it half a pint
boiling water, stirring it fast, and taking care not to let it quite boil,
as boiling makes it oily and unfit for use. The boiling may be pre-
vented by placing the sauce-pan containing it in a larger one of boil-
ing water, covering and shaking frequently until it reaches the
boiling point. A great variety of sauces which are excellent to eat
with fish, poultry, or boiled meats, can be made by adding different
herbs, such as parsley, mint, or sweet marjoram, to drawn butter.
First throw them into boiling water, cut fine, and they are ready to
be added, when serve immediately, with two hard-boiled eggs,
chopped fine. This makes a nice sauce to serve with baked fish.
The chopped inside of a lemon with the seeds out, to which the
chicken liver has been added, makes a good sauce for boiled chicken.
For anchovy sauce, add two tea-spoons of anchovy extract or paste
(kept by all grocers) to a half pint of drawn butter sauce, and
stir well. For lobster sauce, chop the meat of the tail and claws
of a good-sized lobster into pieces (not too small). Half an hour
before dinner, make half a pint of drawn-butter, add the chopped
lobster, a pinch of coral, another of cayenne, and a little salt.
When done it should not 'be a solid mass, but the pieces of lobster
should appear distinctly in the thin cream.

GREEN TOMATO SAUCE.

Cut up two gallons of green tomatoes; take three gills black
mustard seed, three table-spoons dry mustard, two and a half of
black pepper, one and a half allspice, four of salt, two of celery

134 CATSUPS AND SAUCES.

seed, one quart each of chopped onions and sugar, and two and
a half quarts good vinegar, a little red pepper to taste. Beat the
spices and boil all together until well done.

HOLLANDAISE SAUCE.

Beat half a tea-cup butter in a bowl to a cream, add yolks of two
eggs, one by one, then juice of half a lemon, a pinch of cayenne
pepper, half a tea-spoon salt; place this in a sauce-pan of boiling
water, beat with an egg beater, for a minute or two, until it begins
to thicken, then add one-half cup of boiling water, beating all the
time. When like soft custard it is done. It will take five minutes
to cook if the bowl is thin and the water boils all the time.

LEMON SAUCE.

Cut three slices of lemon into very small dice, and put them into
drawn butter, let it come just to boiling point, and pour over boiled

fowls.

MAYONNAISE SAUCE.

Mix in a two-quart bowl one even tea-spoon ground mustard, one
of salt, and one and a half of vinegar ; beat in the yolk of a raw
egg, then add very gradually half a pint pure olive-oil (or melted
butter), beating briskly all the time. The mixture will become a
very thick batter. Flavor with vinegar or fresh lemon-juice.
Closely covered it will keep for weeks in a cold place, and is
delicious.

MINT SAUCE.

Take fresh, young mint, strip leaves from stems, wash, drain on
a sieve, or dry them on a cloth ; chop very fine, put in a sauce-
tureen, and to three heaped table-spoons mint add two of pounded
sugar ; let remain a few minutes well mixed together, and pour over
it gradually six table-spoons of good vinegar. If members of the
family like the flavor, but not the substance of the mint, the sauce
may be strained after it has stood for two or three hours, pressing
it well to extract all the flavor. It is better to make the sauce an
hour or two before dinner, so that the vinegar may be impregnated
with the mint. The addition of three or four table-spoons of the>
liquor from the boiling lamb is an improvement.

CATSUPS AND SA UCES. 135

OYSTER SAUCE.

Set a basin on the fire with half pint oysters, from which all bits
of shell have been picked, and one pint boiling water; let boil three
minutes, skim well, and then stir in half a cup butter beaten to a
cream, with two table-spoons flour ; let this come to a boil, and serve
with boiled turkey. Or, make drawn butter, add a few drops lemon-
juice, a tablespoon of capers, or a few drops vinegar, add oysters
drained of the liquor, and let come to boiling point. The sauce
is richer if cream instead of water is used in making the drawn
butter, but in this case do not add the lemon-juice or vinegar.
Mrs. H. C. M.

ONION SAUCE.

Boil three or four white onions till tender, mince fine ; boil half
pint milk, add butter half size of an egg, salt and pepper to taste,
and stir in minced onion and a table-spoon of flour which has been
moistened with milk. E. H. W.

EOMAN SAUCE.

Put one tea-cup water and one tea-cup milk on fire to scald, and
when hot stir in a table-spoon flour, previously mixed smooth with a
very little cold water, add three eggs well beaten and strained,
season with salt and pepper, two table-spoons butter and a little
vinegar ; boil four eggs hard, slice and lay over the dish ; pour over
sauce, and serve with boiled fish. 3Irs. E. T. E.

TARTARS SAUCE.

Yolks of two eggs, gill of salad-oil (or melted butter), salt-spoon
salt, half a salt-spoon pepper, a table-spoon good cider vinegar, half
tea-spoon mustard, a table-spoon of gherkins. Beat together in a
small bowl lightly the vinegar and yolks, add to these, drop by drop,
the salad-oil or melted butter, taking care to stir the same way all
the time; when this is done, season the mixture with pepper, salt
and mustard ; add also the gherkins finely chopped (or capers may
be substituted), and serve in a gravy boat with boiled salmon or

cold meats.

TOMATO SAUCE.

Stew ten tomatoes with three cloves, and pepper and salt, for fif-
teen minutes (some add a sliced onion and sprig of parsley), strain
through a sieve, put on the stove in a saucepan in which a lump of

136 CATSUPS AND SAUCES.

butter the size of an egg and level table-spoon flour have been well
mixed and cooked ; stir all until smooth and serve. Canned toma-
toes may be used as a substitute.

PREPARED MUSTARD.

Take three tea-spoons ground mustard, one of flour (two if the
mustard seems very strong) , half tea-spoon of sugar ; pour boiling
water on these and mix into a smooth, thick paste ; when cold add
vinegar enough to make ready for use, and serve with salt This
resembles the French mustard. Mrs. Mary Herbert Huntington.

To PREPARE HORSE-RADISH FOR WINTER.

In the fall, mix the quantity wanted in the following proportions:
A coffee-cup of grated horse-radish, two table-spoons white sugar,
half tea-spoon salt, and a pint and a half cold vinegar ; bottle and
seal. To make horse-radish sauce, take two table-spoons of the
above, add one dessert-spoon olive oil (or melted butter or cream),
and one of prepared mustard. From a Southern housekeeper.

SHRIMP SAUCE.

Skin a tumbler of shrimps, boil skins in a tumbler of water ;
strain this water in two-thirds tumbler butter previously rubbed
into a heaped table-spoon flour, simmer a few minutes, add
shrimps finely chopped, let stew until done. Little cooking is need-
ed ; salt, pepper and catsup to taste. A good fish sauce.

WALNUT CATSUP.

Take forty black walnuts that you can stick a pin through, mash
and put them in a gallon of vinegar, boil it down to three quarts
and strain ; add a few cloves of garlic or onions, with any spice
liked, and salt. When cool, bottle. Have good corks. Mrs. A. C.

PEPPER VINEGAR.

Fill a quart bottle with small peppers, green or ripe, put in two
table-spoons of sugar, and fill with good cider vinegar. Good to
eat with fish or meat, and invaluable in seasoning sauces. -Mrs. S. T.

DRINKS.

To avoid adulteration, buy coffee in the grain, either raw or in
small quantities freshly roasted. The best kinds are the Mocha and
Java, and some prefer to mix the two, having roasted them sepa-
rately in the proportion of one- third of the former to two-thirds of
the latter. West India coffee, though of a different flavor, is often
very good.

Roast coffee with the greatest care for here lies the secret of
success in coffee-making and in small quantities, for there is a
peculiar freshness of flavor when newly roasted. Pick over care-
fully, wash and dry in a moderate oven, increase the heat and roast
quickly, either in the oven 5 or on top of the stove or range; in the
latter case, stir co nstantly, and in the oven stir of ten t with a wooden
Bpoon or ladle kept for that purpose. The coffee must be thoroughly
and evenly roasted to a dark rich brown (not black) throughout, and
must be free from any burnt grains, a few of which will rum the
flavor of a large quantity. It must be tender and brittle, to test
which take a grain, place it on the table, press with the thumb, and
if it can be crushed, it is done. Stir in a lump of butter while the
coffee is hot, or wait until about half cold and then stir in a well-
beaten egg. The latter plan is very economical, as coffee so pre-
pared needs no further clarifying. Keep in a closely-covered tin or
earthen vessel. Never attempt other work while roasting coffee,
but give it the entire attention. Do not grind too fine, and only in
quantities as needed, for the flavor is dissipated if it is long unused
after grinding, even when under cover. If properly roasted, coffee
will grind into distinct, hard, and gritty particles, and not into a
powder.

037)

138 DRINKS.

Physicians say that coffee without cream is more wholesome, par-
ticularly for persons of weak digestion. There seems to be some
element in the coffee which, combining with the milk, forms a
leathery coating on the stomach, and impairs digestion.

If soft water is used for making tea, tea should be added as soon
as it boils, as boiling expels all the gases from the water, but if soft
water can not be had, and hard water is used, boil it from twenty to
thirty minutes before using. The boiling drives off the gases in
this case, but it also causes the lime and mineral matters, which
render the water hard, to settle, thus softening it.

MAKING COFFEE.

"One for the pot" and a heaping table-spoon of ground coffee
for each person, is the usual allowance. Mix well, either with a
part or the whole of an egg (or codfish skin, washed, dried, and
cut in inch pieces, may be used instead of egg), and enough cold
water to thoroughly moisten it, place in a well-scalded coffee-boiler,
pour in half the quantity of boiling water needed, allowing one
pint less of water than there are table-spoons of coffee. Roll a cloth
tightly and stop up the nose or spout, thus keeping in all the coffee
flavor. Boil rather fast five minutes, stirring down from the top
and sides as it boils up, and place on back part of stove or range
where it w T ill only simmer for ten or fifteen minutes longer. When
ready to serve add the remainder of the boiling water. Or, another
method of making coffee without clearing, is to stir the coffee
directly into the boiling water, boil and simmer as above, then
pour out a large cupful, and, holding it high over the pot, pour it
in again ; repeat this, and set it on stove where it will keep hot,
without simmering. The coffee will be clear, if instructions are
carefully followed. Coffee boiled a long time is strong, but not so
well flavored or agreeable as when prepared as above.

To keep the coffee-pot or tea-pot thoroughly pure, boil a little
borax in them, in water enough to touch the whole inside surface,
once or twice a week, for about fifteen minutes. No dish-w r ater
should ever touch the inside of either. It is sufficient to rinse them
in two or three waters; this should be done as soon after they are
used as possible ; drain dry, and when ready to use scald out in

DRINKS. 139

two waters. These precautions will aid in preserving the flavor of
the tea and coffee. In selecting coffee, choose that which is dry
and light; if it feels dense and heavy it is green.

FILTERED COFFEE.

The French coffee biggin furnishes the easiest means for filtering
coffee. It consists of two cylindrical tin vessels, one fitting into the
other ; the bottom of the upper one is a fine strainer, another coarser
strainer is placed on this with a rod running upwards from its
center; the finely ground coffee is put in, and then another strainer
is slipped on the rod, over the coffee, the boiling water is poured
on the upper sieve and falls in a shower upon the coffee, filtering
through it to the coarse strainer at the bottom, which prevents the
coffee from filling up the holes of the finer strainer below it. The
coffee thus made is clear and pure.

The National Coffee-pot is so widely known as not to need des-
cription here, but the "glide wife "can improvise one equally as
desirable and much simpler. Make a sack of fine flannel, or
canton flannel, as long as the coffee-pot is deep, and a little larger
than the top ; stlch up the side seam to within an inch and a half
of the top, bend a piece of small but rather stiff wire in a circle and
slip it through a hem made around the top of the sack, bringing
the ends together at the opening left at the top of the side seam.
Having put the coffee in the sack, lower it into trie cottee-pot wim
the ends of the wire next the handle, spread the ends of the wire
apart slightly, and push it down over the top of the pot. The top
of the sack will then be turned down a little over the outside of the
pot, a part of it covering the " nose," and keeping in all the aroma,
the elasticity of the wire causing it to close tight around the pot,
holding the sack close to its sides. Instead of a wire (which must
be removed to wash the sack after using), a tape may be used by
tying the ends after turning the top of sack down. When the sack,
with the coffee in it is in its place, pour the boiling water over the
coffee, close the lid tightly, and let simmer (not boil) fifteen min-
utes to half an hour. In pouring for the table raise the sack off
the nose but not out of the pot. This makes good coffee without
eggs or any thing else to settle it.

140 DRINKS.

MAKING TEA.

"Polly, put the kettle on, and we'll all take Tea."

Of all "cups that cheer," there is nothing like the smoking-hot
cup of tea, made with boiling water, in a thoroughly scalded tea-pot.
Put into the pot the required amount of tea, pour over it boiling
water, cover the tea-pot so that no steam may escape, and allow the
tea to stand and infuse for seven minutes, when it should be poured
at once into the cups. If allowed to infuse longer than this time,
which is sufficient to draw out the strength of the leaf, the tannin
is developed, which gives an acrid, bitter taste, and being a power-
ful astringent, is destructive to the coating of the stomach. To
insure "keeping hot" while serving, in a different tea-pot from
that in which the tea is made, the simple contrivance known as the
"bonnet" is warranted a sure preventive against that most in-
sipid of all drinks a warmish cup of tea. It is merely a sack,
with a loose gathering-tape in the bottom, large enough to cover
and encircle the tea-pot, with a small opening to fit the spout, and
a slit through which the handle will be exposed. Make it with odd
pieces of silk, satin or cashmere, lined, quilted or embroidered ;
draw this over the tea-pot as soon as the tea is poured into it ; draw
up the gathering-string tightly at the bottom, and the tea will
remain piping hot for half an hour. One tea-spoon of tea and one
tea-cup of hot water is the usual allowance for each person. Freshly
boiled soft water is the best for either tea or coffee. Alwavs have

a water-pot of hot water on the waiter with which to weaken each
cup if desired. Tea should never boil. The most elegant mode of
serving tea is from the tea-urn, various forms and designs of which
are made in silver and plated ware. The best tea-pot is that which
retains heat longest, and this is a bright metal one, as it radiates the
least heat, but the metal must be kept bright and polished. Serve
both tea and coffee with the best and richest cream, but in the
absence of this luxury, a tolerable substitute is prepared as follows:
Take fresh, new milk, set in a pan or pail in boiling water where it
will slowly simmer, but not boil or reach the boiling point, stir fre-
quently to keep the cream from separating and rising to the top,
and allow to simmer until it is rich, thick and creamy. In absence

DEINKS. 141

of b'_-ti} cream and milk, the white of an egg beaten to a froth, with
a small bit of butter well mixed with it, may be used. In pouring
coffee, it must be turned on gradually so as not to curdle it.

ARMY COFFEE.

Coffee or tea may be made quickly by placing the required quan-
tity of cold water in the pot, and adding the coffee, tied up in aj
sack of fine gauze, or piece of muslin ; bring to boiling point, boil
five minutes and serve. Make tea in the same way, except that
the tea is put loose in the water, and simply allowed to boil up once.

COFFEE WITH WHIPPED CREAM.

For six cups of coffee of fair size, take one cup sweet cream
whipped light with a little sugar ; put into each cup the desired
amount of sugar and about a table-spoon boiling milk ; pour the
coffee over these and lay upon the surface of the hot liquid a large
spoonful of the frothed cream, giving a gentle stir to each cup be-
fore serving. This is known to some as meringued coffee, and is an
elegant French preparation of the popular drink. Chocolate served
in this wav is delicious. Marion Borland.

COFFEE FOR ONE HUNDRED.
Take five pounds roasted coffee, grind and mix with six eggs ;

make small muslin sacks, and in each place a pint of coffee, leaving
room for it to swell ; put five gallons boiling water in a large coffee
urn or boiler having a faucet at the bottom ; put in part of the sacks
and boil two hours ; five or ten minutes before serving raise the lid
and add one or two more sacks, and if you continue serving several
times add fresh sacks at regular intervals, taking out from time to
time those first put in and filling up with boiling water as needed.
In this way the full strength of the coffee is secured and the fresh
supplies impart that delicious flavor consequent on a few moments
boiling.

To make coffee for twenty persons, use one and a half pints
ground coffee and one gallon of water. Mrs. C. S. Ogden.

STEAMED COFFEE.

Put coffee into the pot, pour the boiling water on it ; place this
pot (which is made to fit) into the top of the tea-kettle, and let
cook from ten to twenty minutes, while water in kettle is kept

142 DRINKS.

boiling all the time. This makes a clear, delicious coffee. Some
persons hold that by first wetting the coffee with cold water, bring-
ing it to boiling point, and then pouring in water, more of the strength
is extracted.

VIENNA COFFEE.

Filter instead of boiling the coffee, allowing one table-spoon ground
coffee to each person and " one for the pot;" put a quart of cream
into a custard-kettle or pail set in boiling water, and put it where it
will keep boiling; beat the white of an egg to a froth, and mix
wejl with three table-spoons cold milk. As soon as the cream is
hot, remove from fire, add the mixed egg and milk, stir together
briskly for a minute, and then serve.

Another method is to pour boiling water over the coffee, cover
closely, boil one minute, remove tc the side of the stove a few min-
utes to settle, and serve. Allow two heaping table-spoons coffee to
a pint of water. The less time the coffee is cooked the more coffee
is required, but the finer the flavor. The late Professor Blot pro-
tested against boiling the coffee at all, as in his opinion the aroma
was evaporated, and only the bitter flavor left.

CHOCOLATE.

Take six table-spoons scraped chocolate, or three of chocolate and
three of cocoa, dissolve in a quart of boiling water, boil hard fifteen
minutes, add one quart of rich milk, let scald and serve hot; this
is enough for six persons. Cocoa can also be made after this recipe.
Some boil either cocoa or chocolate only one minute and then serve,,
while others make it the day before using, boiling it for one hour,
and w r hen cool skimming off the oil, and when wanted for use, heat
it to the boiling point and add the milk. In this way it is equally
good and much more wholesome. Cocoa is from the seed of the
fruit of a small tropical tree. There are several forms in which it
is sold, the most nutritious and convenient being chocolate, the-
next cocoa, then cocoa nibs, and last cocoa shells. The ground
bean is simply cocoa; ground fine and mixed with sugar it is choco-
late ; the beans broken into bits are " nibs." The shells are the
shells of the bean, usually removed before grinding. The beans
are roasted like coffee, and ground between hot rollers.

DRINKS. 143

VIENNA CHOCOLATE.

Put into a coffee-pot set in boiling water, one quart of new milk
(or a pint each of cream and milk) , stir into it three heaping table-
spoons grated chocolate mixed to a paste with cold milk, let it boil
two or three minutes, and serve at once. To make good chocolate,

good materials are required.

CIDER.

Cider should be made from ripe apples only, and for this reason,
and to prevent fermentation, it is better to make it late in the
season. Use only the best-flavored grafted fruit, rejecting all that
are decayed or wormy. The best mills crush, not grind, the apples.
The utmost neatness is necessary throughout the process. Press and
strain juice as it comes from the press through a woollen cloth into
a perfectly clean barrel ; let stand two or three days if cool, if
warm not more than a day ; rack once a week for four weeks, put
in bottles and cork tightly. This will make perfect unfermented
-cider. Do not put any thing in it to preserve it, as all so-called
preservatives are humbugs. Lay the bottles away on their sides in
sawdust. C. T. Carson, Mt. Pleasant Farm.

BOTTLED CIDER.

Take good sweet cider (if a' tart flavor is wished, let it just be-
gin to ferment), put on stove, skim thoroughly (as the great secret is
to remove all pumice from the cider), heat to boiling point, but do
not allow it to boil, and then pour in bottles or jugs and seal while
hot. Some put two or three raisins in each bottle or jug. This
keeps all winter. It certainly makes a richer drink than when
fresh, and as cider is pronounced a great remedy for colds, all
should know this simple way of keeping it.

GRANDMOTHER'S HARVEST DRINK.

One quart of water, table-spoon sifted ginger, three heaping
table-spoons sugar, half pint vinegar.

EGGNOG.

Stir half a cup of sugar (white), yolks of six eggs well beaten,
into one quart of rich cream; add half a pint of brandy, flavor with
nutmeg, and lastly add whites of the eggs well whipped. M. H.

114 DRINKS.

RASPBERRY SHRUB.

Place red raspberries in a stone jar, cover them with good cider
vinegar, let stand over night; next morning strain, and to one pint
of juice add one pint of sugar, boil ten minutes, and bottle while

hot. Mrs. Judge West.

SYLLABUB.

Place half a pint of port and six heaping table-spoons of white
sugar in a bowl ; in another vessel put one quart of sweet milk or
cream, lukewarm ; when sugar dissolves, pour in milk, holding it
high, grate nutmeg over it. Mrs. M. E. Porter, Prince George
Court House, Va.

SODA BEER.
Two pounds white sugar, whites of two eggs, two ounces tartaric

acid, two table-spoons flour, two quarts water and juice of one
lemon ; boil two or three minutes, and flavor to taste. When
wanted for use, take a half tea-spoon soda, dissolve in half a glass
of water, pour into it about two table-spoons of the acid, and it will
foam to the top of the glass. Mrs. Geo. W. Sampson.

LEMON SYRUP.
Take the juice of twelve lemons, grate the rind of six in it, let it

stand over night, then take six pounds of white sugar, and make a
thick syrup. When it is quite cool, strain the juice into it, and
saueeze as much oil from the grated rind as will suit the taste. A.
table-spoonful in a goblet of water will make a delicious drink on a
hot day, far superior to that prepared from the stuff commonly
sold as lemon syrup. Miss Abbie G. Backus.

ICED TEA.

Prepare tea in the morning, making it stronger and sweeter than

usual; strain and pour into a clean stone jug or glass bottle, and
set aside in the ice-chest until ready to use. Drink from goblets
without cream. Serve ice broken in small pieces on a platter nicely
garnished with well-washed grape-leaves. Iced tea may be pre-
pared from either green or black alone, but it is considered an im-
provement to mix the two. Tea made like that for iced tea (or that
left in the tea-pot after a meal), with sugar to taste, a slice or two
of lemon, a little of the juice, and some pieces of cracked ice,
makes a delightful drink. Serve in glasses.

E Gr Gr S .

The fresher they are the better and more wholesome, though
new-laid eggs require to be cooked longer than others. Eggs over
a week old will do to fry, but not to boil. In boiling, they are less
likely to crack if dropped in water not quite to the boiling point.
Eggs will cook soft in three minutes, hard in five, very hard (to
serve with salads, or to slice thin seasoned well with pepper and
salt and put between thin slices of bread and butter) in ten to
fifteen minutes. There is an objection to the ordinary way of boil-
ing eggs not generally understood. The white, under three min-
utes rapid cooking, is toughened and becomes indigestible, and yet
the yolk is left uncooked. To be wholesome, eggs should be cooked
evenly to the center, and this result is best reached by putting the
eggs into a dish having a tight cover (a tin pail will do), and
pouring boiling water over them in the proportion of two quarts to
a dozen eggs ; cover, and set away from the stove ; after cooking
about seven minutes remove cover, turn the eggs, replace cover,
and in six or seven minutes they will be done if only two or three
eggs ; if more, in about ten minutes. The heat of the water cooks
the eggs slowly to a jelly-like consistency, and leaves the yolk harder
than the white. The egg thus cooked is very nice and rich. To
fry eggs, after frying ham, drop one by one in the hot fat and dip
it over them, until the white is set; dust with pepper and salt, and
serve hot ; cook from three to five minutes, according to taste.

Put eggs in water in a vessel- with a smooth level bottom, to tell
good from bad ; those which lie gu the side are good, but reject

10 (145)

146 EGGS.

those which stand on end as bad ; or, look through each egg sepa-
rately toward the sun, or toward a lamp in a darkened room ; if the
white looks clear, and the yolk can be easily distinguished, the egg
is good; if a dark spot appears in either white or yolk, it is stale;
if they appear heavy and dark, or if they gurgle when shaken
gently, they are " totally depraved." The best and safest plan is
to break each egg in a saucer before using. For preserving eggs
for winter use, always secure fresh ones; after packing, cover closely
and keep in a cool place.

TO MAKE OMELETS.

To make an omelet, beat the yolks lightly (twelve beats is said
to be the magic number), as too much beating makes them thin
and destroys the appearance of the omelet, then add the milk, the
salt, pepper, and flour if any is used, and lastly the whites beaten
to a stiff froth. Have the skillet as hot as it can be without
scorching the butter ; put in a table-spoon of butter and pour in
the omelet, which should at once begin to bubble and rise in flakes.
Slip under it a thin, broad-bladed knife, and every now and then
raise it up to prevent burning. As soon as the under side is hard
enough to hold together, and the eggs begin to "set," fold over,
shake the skillet so as to entirely free the omelet, carefully slide it
on a hot platter, and serve at once. It should be cooked in from
three to five minutes. To bake an omelet, place in the frying-pan
on top of stove until it begins to "set" in the middle, then place in
a rather hot oven ; when slightly browned, fold if you like, or turn
a hot dish on top of the pan, upset the latter with a quick motion,
and so dish the omelet with the under side uppermost. It should
be baked in from five to ten minutes. Where a large quantity of
eggs are used, instead of making into one large omelet, divide and
make several, sending each to the table as soon as done. Three
eggs make a good-sized omelet. Ham, chicken, and all kinds of
meat omelets, are made by chopping the meat fine and placing
between the folds before dishing. In making vegetable (asparagus,
tomatoes, cauliflower, etc.) omelets, cook the vegetables as if for the
table; place them in the center of the omelet just before folding.

For a plain, easily-made omelet, take three table-spoons milk and

14T

a pinch of salt for each egg ; beat the eggs lightly for three or four
minutes, pour them into a hot pan in which a piece of butter the
size of a walnut has just been melted, cook three or four minutes,
fold over and serve at once. Some scald a little parsley, pour off
the water, chop it, and mix with the omelet just before pouring
into the pan. Old cheese, grated and added to a plain omelet, is a
favorite dish. To make a bread omelet, remove all crust from a
large slice of light, white bread, moisten with sweet milk, rub
through a sieve, add to the yolks, beat very thoroughly, and season
with salt and pepper to taste, adding beaten whites last.

BOILED EGGS.

Put them on in cold water, and when it has boiled, the eggs will
be done, the whites being soft and digestible, as they are not when

put on in boiling water.

BAKED EGGS.

Break eight eggs into a well-buttered dish, put in pepper and
salt, bits of butter, and three table-spoons cream ; set in oven and
bake about twenty minutes ; serve very hot.

BIRDS' NEST.

Boil eggs hard, remove shells, surround with force-meat ; fry or
bake them till nicely browned, cut in halves, and place in the dish
with gravy.

CURRIED EGGS.

Slice two onions and fry in butter, add a table-spoon curry-powder
and one pint good broth or stock, stew till onions are quite tender,
add a cup of cream thickened with arrowroot or rice flour, simmer
a few moments, then add eight or ten hard-boiled eggs, cut in slices,
and beat them w-ell, but do not boil. J/rs. E. L. Fay, Washington
Heights.

ESCALOPED EGGG.

Moisten bread-crumbs with milk or meat broth; place a layer of
this in a well-buttered dish ; slice some hard-boiled eggs, and dip
each slice in a thick-drawn butter sauce to which a well-beaten egg
has been added; put a layer of them upon the crumbs, then a
slight layer of minced ham, veal or chicken, then bread, etc., fin-

148 EGGS.

Lshing with dry, sifted bread-crumbs; bake until well heated; or,
mix equal parts minced ham and fine bread-crumbs, season with
salt, pepper and melted butter, adding milk to moisten till quite
soft ; half fill buttered geni-pans or small patty-pans with this mix-
ture, and break an egg carefully upon the top of ouch, dust with
salt and pepper, sprinkle finely powdered crackers over all, set in
the oven and bake eight minutes; serve immediately.

FRIZZLED HAM AND EGGS.

Take bits of either boiled or fried ham, chop fine, and place in
skillet prepared with butter or beef drippings; take four to six well-
beaten eggs, pour over ham, and when heated through, season well
with pepper and salt ; stir together, cook until done brown, and turn

over without stirring.

PUFF OMELET.

Stir into the yolks of six eggs, and the whites of three beaten very
light, one table-spoon of flour mixed into a tea-cup of cream or milk,
with salt and pepper to taste ; melt a table-spoon butter in a pan,
pour in the mixture and set the pan into a hot oven; when it
thickens, pour over it the remaining whites of eggs well beaten,
return it to the oven and let it bake a delicate brown. Slip off on
large plate, and eat as soon as done. Mrs. W. D. Hall, Hawley,
Minn.

POACHED EGGS.

Break and drop them one at a time in salted water, to which
some add a small lump of butter; some say drop in when simmer-
ing, others when boiling, not letting it boil again after putting in
the eggs; others have water boiling, salt, then place it where it
will stop boiling, drop in eggs, and let simmer gently till done. Al-
,\vays take great care in keeping the yolk whole. To preserve the
egg round, muffin rings may be placed in the water, or stir with a
spoon and drop in the eddy thus made, stirring till egg is cooked.
To serve them, toast squares of bread three-quarters of an inch
thick, put a very little melted butter upon each slice, place on a
heated platter, lay an egg on each square, and sprinkle with pepper
and salt. Some put a bit of butter on each egg. Serve with Wor-
cester sauce if desired. Some poach eggs in milk, serving them in

EGGS. 149

sauce dishes with some of the milk, and seasoning with pepper and
salt.

PICKLED EGGS.

Pint strong vinegar, half pint cold water, tea-spoon each of cinna*
mon, allspice, and mace ; boil the eggs till very hard and take off
the shell ; put 011 the spices tied in a white muslin bag, in the cold
water, boil, and if the water wastes away, add enough so as to lea\*3
a half pint when done; add the vinegar, and pour over the egg?,
put in as many eggs as the mixture will cover, and when they are
used, the same will do for another lot. Or, after boiling (hard) and
removing shell, place in jar of beet pickles, and the white will be-
come red ; cut in two in serving.

SCRAMBLED EGGS.

In a deep earthen pie-plate, warm sweet milk, allowing two table-
spoons to each egg (or less, with a large number of eggs), add a bit of
butter size of a walnut, and a little salt and pepper. When nearly
to boiling point drop in the eggs, broken one at a time in a saucer ;
with a spoon or thin-bladed knife gently cut the eggs, and scrape
the mixture up from the bottom of the plate as it cooks. If it begins
to cook dry and fast at the bottom, move the dish back instantly, for
success depends wholly on cooking gently and evenly, proportions
being of secondary importance. Take from stove before it has quite
all thickened, and continue turning it up from bottom of dish a
moment longer. If served in another dish (it keeps warmer served in
same) have it well heated. The mixture should be in large flakes
of mingled white and yellow, and as delicate as baked custard.
Some prefer them scrambled without the milk. Mrs. L. S. Willis
ton, Jamestown, N. Y.

STUFFED EGGS.

Cut in two, hard-boiled eggs, remove yolks, chop, and mix with
them chopped cold chicken, lamb, or veal (some add a little minced
onion or parsley and a few soaked bread-crumbs), season, and add
gravy or the uncooked yolk of an egg, form, fill in the cavities,
level, put the two halves together, roll in beaten egg and bread-
crumbs, put in wire egg-basket, and dip in boiling lard; when
slightly brown, serve with celery or tomato sauce

EGGS.

To KEEP EGGS.

Put a two inch layer of salt in bottom of stone jar, then a layer
oi' fresh eggs, small end down; then salt, then eggs, and so on till
jar is full, with a layer of salt at top; cover and put in a cool place,
but not where they will freeze. This is a simple, easy, and inex-
pensive way, and has been tested for years. Or, dip the eggs in-
melted wax, or a weak solution of gum, or in flax-seed oil, or rub
over simply with lard, each of which renders the shell impervious
to air, and pack away in oats or bran. For one's own use the latter
is a good method, keeping the eggs perfectly, but it discolors the
shells, and renders them unfit for market.

Tiiere has always existed a great difference of opinion as to which
end down eggs should be placed in packing for winter use. W. H.
Todd, the well known Ohio breeder of poultry, gives what seems
to be a sound reason for packing them larger end down. He says:
" The air-chamber is in the larger end, and if that is placed down
the yolk will not break through and touch the shell, and thereby
spoil. Another thing, if the air-chamber is down, the egg is not as
liable to shrink away. These are two important reasons deducted
from experiments, and they materially affect the keeping of eggs.*

WASHINGTON OMELET.

Let one tea-cup milk come to a boil, pour it over one tea-cup
bread-crumbs and let stand a few minutes. Break six eggs into a
bowl ; stir (not beat) till well mixed ; then add the milk and bread ;
mix ; season with salt and pepper and pour into a hot skillet, in
which a large tablespoon of butter had been melted; fry slowly r
?ut in squares, turn, fry to a delicate brown, and serve at once.
Mrs. D. Buxton.

To PRESERVE EGGS.

Make a solution of lime in rain-water, and allow the eggs to re-
main in it for several days. The lime will form a coating over the
shells and in the pores. Pack the eggs thus prepared in sawdust
or chopped straw.

FISH

Fish is easier of digestion but less nutritious than meats, if sal
mon is excepted, which is extremely hearty food, and should be
eaten sparingly by children and those whose digestion is not strong.
Fish must be fresh, the fresher the better those being most perfect

which go straight from their native element into the hands of the
cook. The white kinds are least nutritious; and the oily, such as
salmon, eels, herrings, etc., most difficult of digestion. When fish
are in season, the muscles are firm and they boil white and curdy;
when transparent and bluish, though sufficiently boiled, it is a
sign that they are not in season or not fresh.

As soon as possible after fish are caught, remove all scales (these
may be loosened by pouring on hot water), and scrape out entrails
and every particle of blood and the white skin that lies along the
backbone, being careful not to crush the fish more than is abso-
lutely necessary in cleaning. Rinse thoroughly in cold water, using
only what is necessary for perfect cleanliness, drain, wipe dry, and
place on ice until ready to cook. To remove the earthy taste from
fresh-water fish, sprinkle with salt, and let stand over night, or at
least a few hours, before cooking; rinse off, wipe dry, and to com-
pletely absorb all the moisture, place in a folded napkin a short
time. Fresh-water fish should never be soaked in water except
when frozen, when they may be placed in ice-cold water to thaw,
and then cooked immediately. Salt fish may be soaked over night
in cold water, changing water once or twice if very salt. To
freshen fish, always place it skin-side up, so that the salt may
have free course to the bottom of pan, where it naturally settles.

152 FISH.

Fish should always be well cooked, being both unpalatable and
unwholesome when underdone. For boiling, a fish-kettle is almost
indispensable, a,s it is very difficult to remove a large fish without
breaking from an ordinary kettle. The fish-kettle is an oblong
boiler, in which is suspended a perforated tin plate, with a handle at
each end, on which the fish rests while boiling, and with which it is
lifted out when done. From this tin it is easily slipped off to the
platter on which it goes to the table. When no fish-kettle is at
hand, wrap in a cloth, lay in a circle on a plate, and set in the
kettle. When done the fish may be lifted out gently by the clotb
and thus removed to the platter.

In frying by dipping into hot fat or drippings (or olive oil is still
better), a wire basket in which the fish is placed and lowered into
the fat, is a great convenience.

One of the most essential things in serving fish, is to have every
thing hot, and quickly dished, so that all may go to the table at
once. Serve fresh fish with squash and green pease, salt fish with
beets and carrots, salt pork and potatoes and parsnips with either.

In the East there is a great variety of fish in winter. The
blue fish is excellent boiled or baked with a stuffing of bread,
outter and onions. Sea-bass are boiled with egg-sauce, and gar-
nished with parsley. Salmon are baked or boiled, and smelts are
cooked by dropping into boiling fat. The sheap's-head, which re-
quires most cooking of all fish, is always stuffed and baked.

Nearly all the larger fresh fish are boiled, the medium-sized are
baked or 'broiled and the small are fried. The very large ones are
cut up and sold in pieces of convenient size. The method of cook-
ing which retains most nourishment is broiling, baking is next best,
and boiling poorest of all. Steaming is better than boiling. In
baking or boiling place a fish as nearly as possible in the same
position it occupies in the water. To retain it there, shape like the
letter "S," pass a long skew r er through th.e head, body, and tail,
or tie a cord around tail, pass it through body, and tie around the
head.

In cooking fish, care must be taken not to use the same knives or
spoons in the preparation of it and other food, or the latter will be
tainted with the fishy flavor.

FISH. 153

In boiling fish, allow five to ten minutes to the pound, according
to thickness, after putting into the boiling water. To test, pass a
knife along a bone, and if done the fish will separate easily. Re-
ciove the moment it is done, or it will become "woolly" and in-
sipid. The addition of salt and vinegar to water in which fish is
boiled, seasons the fish, and at the same time hardens the water,
eo that it extracts less of the nutritious part of the fish. In boil-
ing fish always plunge it into boiling water, and then set where it
will simmer gently until done. In case of salmon, put into tepid
water instead of hot, to preserve the rich color. Garnishes for fish
are parsley, sliced beets, fried smelts (for turbot), lobster coral (for
boiled fish). For hints on buying fish, see "Marketing."

BAKED FISH.

Clean, rinse, and wipe dry a white fish, or any fish weighing three
or four pounds, rub the fish inside and out with salt and pepper, fill
with a stuffing made like that for poultry, but drier ; sew it up
and put in a hot pan, with some drippings and a lump of butter,
dredge with flour, and lay over the fish a few thin slices of salt
pork or bits of butter, and bake an hour and a half, basting occa-
sionally. Mrs. A. Wilson, Rye, New York.

BAKED SHAD.

Open and clean the fish, cut off head (or not as preferred) cut
out the backbone from the head to within two inches of the tail,
and fill with the following mixture: Soak stale bread in water,
squeeze dry ; cut a large onion in pieces, fry in butter, chop fine,
^,dd the bread, two ounces of butter, salt, pepper, and a little pars-
ley or sage ; heat thoroughly, and when taken from the fire, add two
yolks of well-beaten eggs; stuff, and, when full, wind the fish sev-
eral times with tape, place in baking-pan, baste slightly with butter,
and cover the bottom of pan with water; serve with the following
sauce: Reduce the yolks of two hard-boiled eggs to a smooth paste,
add two table-spoons olive-oil, half tea-spoon mustard, and pepper
.and vinegar to taste. Miss H. D. M.

BAKED SALMON, TROUT OR PICKEREL.

Clean thoroughly, wipe carefully, and lay in a dripping-pan with
foot water enough to prevent scorching (a perforated tin sheet or

154 FISH.

rack fitting loosely in the pan, or several muffin-rings may "be B<-6
to keep the fish from the bottom of the pan, and the fish may be
made to form a circle by tying head and tail together); bake slowly,
basting often with butter and water. When done have ready a cup
of sweet cream into which a few spoons of hot water have been
poured, stir in two table-spoons melted butter and a little chopped
parsley, and heat in a vessel of boiling water ; add the gravy from
the dish and boil up once. Place the fish in a hot dish, and pour
over the sauce. Mrs. Tlieo. Brown, Cape Girardeau, Mo.

CODFISH A LA MODE.

Tea-cup codfish picked up fine, two cups mashed potatoes, one
pint cream or milk, two eggs well beaten, half tea-cup butter, salt
and pepper ; mix well, bake in baking-dish from twenty to twenty-
five minutes. Mrs. E. L. Fay., New York City.

BOILED FISH.

To boil a fish, fill with a rich dressing of rolled crackers seasoned
with butter, pepper, salt and sage, wrap it in a well-floured cloth,
tie closely with twine or sew, and place in well-salted boiling water.
Place where it will simmer from eight to ten minutes to the pound,,
according to size and thickness of fish. Mrs. Henry C. Farrar,
Cleveland, Tenn.

BOILED CODFISH.

Soak over night, put in p, pan of cold water, and simmer two or
three hours. Serve with drawn butter, with hard-boiled eggs sliced
on it. Codfish is also excellent broiled. After soaking sufficiently
grease the bars of the gridiron, broil, and serve with bits of butter
dropped over it. This is a nice relish for tea. Mrs. Lewis Brown.

BOILED FRESH COD.

Put the fish in fish-kettle (or tie up in cloth) in boiling water with
some salt and scraped horse-radish, let simmer till done, place a
folded napkin on a dish, turn fish upon it, and serve with drawn-
butter, oyster or egg-sauce. When cold, chop fine, pour over it
drawn butter or egg-sauce, and add pepper to taste, warm thor-
oughly, stirring to prevent burning, make up in rolls or any other
form, and brown before the fire.

FISH. 155

BOILED SALT MACKEREL.

After freshening wrap in a cloth and simmer for fifteen minutes :
it will be almost done as soon as the water reaches the boiling point ;
remove, lay on it two hard-boiled eggs sliced, pour over it drawn
butter, and trim with parsley leaves. Boiling salt-fish hardens it.

LOILED WHITE FISH.

Dress the fish nicely, and cover in fi.sh-kettle with boiling water
seasoned well with salt ; remove the scum as it rises, and simmer,
allowing from eight to ten minutes time to every pound; when about
half done, add a little vinegar or lemon juice, take out, drain, and
dish carefully, pouring over it drawn butter; or garnish with sprigs
ef parsley, and serve with egg-sauce. Mrs. M. Smith, Pittsburgh.

BROILED WHITE FISH.

Clean, split down the back, and let stand in salted water for
-several hours ; wipe dry, and place on a well-greased gridiron over
hot coals, sprinkling with salt and pepper. Put flesh side down at
first, and when nicely browned,, turn carefully on the other. Cook
for twenty or thirty minutes, or until nicely browned on both sides.
Mrs. H. Colwell, Chicago, 111.

BROOK TROUT.

Wash and drain in a colander a few minutes, split nearly to the
tail, flour nicely, salt, and put in pan, which should be hot but not
burning ; throw in a little salt to prevent sticking, and do not turn
until brown enough for the table. Trout are nice fried with slices

of salt pork.

CODFISH BALLS.

Soak codfish cut in pieces about an hour in lukewarm water,
remove skin and bones, pick to small pieces, and return to stove in
cold water. As soon as it begins to boil, change the water, and

o o

bring to a boil again. Have ready potatoes boiled tender, well
mashed, and seasoned with butter. Mix thoroughly with the pota-
toes half the quantity of codfish while both are still hot. form into
flat, thick cakes or round balls, fry in hot lard or drippings, or dip
in hot fat, like doughnuts. The addition of a beaten egg before
making into balls renders them lighter. Cold potatoes may be used,
by reheating, adding a little cream and butter, and mixing while
hot. Mrs. J. H. Shearer.

156 FISH.

CANNED SALMON.

The California canned salmon is nice served cold with any of the-
fish-sauces. For a breakfast dish, it may be heated, seasoned with
salt and pepper, and served on slices of toast, with milk thickened
with flour and butter poured over it.

FISH CHOWDER.

The best fish for chowder are haddock and striped bass, although
any kind of fresh fish may be used. Cut in pieces over an inch
thick and two inches square ; place eight good-sized slices of salt pork
in the bottom of an iron pot and fry till crisp ; remove the pork,,
leaving the fat, chop fine, put in the pot a layer of fish, a layer of
split crackers, and some of the chopped pork with black and. red
pepper and chopped onions, then another layer of fish, another of
crackers and seasoning, and so on. Cover with water, and stew
slowly till the fish is perfectly done ; remove from the pot, put in
dish in which you serve it and keep hot, thicken the gravy with
rolled cracker or flour, boil it up once and pour over the chowder.
Some add a little catsup, port wine and lemon juice to the gravy
just before taking up, but I think it nicer without them. Mrs*
Wood/worth, Springfield,

FRIED FISH.

Clean thoroughly, cut off the head, and, if large, cut out the
backbone, and slice the body crosswise into five or six pieces ; dip
in Indian meal or wheat flour, o,r in a beaten egg, and then in bread
crumbs (trout and perch should never be dipped in meal), put into
a thick-bottomed skillet, skin side uppermost, with hot lard or drip-
pings (never in butter, as it takes out the sweetness and gives a bad
color), fry slowly, and turn when a light brown. The roe and the
backbone, if previously removed, may be cut up and fried with the
other pieces. A better way is to dredge the pieces in the flour,
brush with beaten egg, roll in bread-crumbs, and fry in hot lard
or drippings enough to completely cover them. If the fat is very hot,
the fish will not absorb it, and will be delicately cooked. When
brown on one side, turn over in the fat and brown the other, and
when done let them drain. Slices of large fish may be cooked >i>
the same way. Serve with tomatoe sauce or slices of lemon.

FISH. 157

KATY'S CODFISH.

Soak pieces of codfish several hours in cold water, or wash thor-
oughly, heat in oven and pick fine, and place in skillet with cold
water ; boil a few minutes, pour off water and add fresh, boil again
(if not very salt the second boiling is not necessary), and drain off
as before ; then add plenty of sweet milk, a good-sized piece of but-
ter, and a thickening made of a little flour (or corn starch) mixed
with cold milk until smooth like cream. Stir well, and just before
taking from the fire drop in an egg, stir very briskly, and serve.
Mrs. Helen M. Stevenson.

BAKED HERRING.

Soak salt herring over night, roll in flour and butter, and place
in a dripping-pan with a very little water over them; season with
pepper. Mrs. E. J. Starr.

POTTED FRESH FISH.

Let the fish lie in salt water for several hours ; then for five pounds-
fish take three ounces salt, two of ground black pepper, two of cin-
namon, one of allspice, and a half ounce cloves ; cut fish in slices,,
and place in the jar in which it is to be cooked, first a layer offish,,
then the spices, flour and bits of butter sprinkled on, repeating till
done. Fill the jar with equal parts vinegar and water, cover closely
with a cloth well floured on top so that no steam can escape, and
bake six hours. Let it remain in jar until cold, cut in slices, and
serve for tea. Mrs. L. Brown.

PAN-FISH.

Place in pan with heads together, and fill spaces with smaller fish ;
when ready to turn, put a plate over, drain off fat, invert pan, and
the fish will be left unbroken on the plate. Put the lard back in
the pan, and when hot, slip back the fish, and when the other side is
brown, drain, turn on plate as before, and slide them on the platter
to go to the table. This improves the appearance, if not the flavor.
The heads should be left on, and the shape preserved as fully as

possible.

STEAMED FISH.

Place tail of fish in its mouth and secure it, lay on a plate, pour
Over it a half pint of vinegar, seasoned with pepper and salt; let

158 FISH.

stand an hour in the refrigerator, pour off the vinegar, and put in
a steamer over boiling water ; steam twenty minutes, or longer if
the fish is very large (when done the meat easily parts from the
bone) ; drain well, and serve on a napkin garnished with curled
parsley. Serve drawn butter in a boat. Mrs. E. S. Miller-

STEWED FISH.

Cut a fish across in slices an inch and a half thick, and sprinkle
with salt; boil two sliced onions until done, pour off water, season
with pepper, add two tea-cups hot water and a little parsley, and in
this simmer the fish until thoroughly done. Serve hot. Good
method for any fresh-water fish.

TURBOT.

Take a white fish, steam till tender, take out bones, and sprinkle
with pepper and salt. For dressing, heat a pint of milk, and thicken
with a quarter pound of flour ; when cool, add two eggs and a quarter
pound of butter, and season with onion and parsley (very little of
ach); put in the baking-dish a layer of fish, then a layer of sauce,
till full, cover the top with bread-crumbs, and bake half an hour.
Mrs. Robert A. Liggett, Detroit,

To FRY EELS.

Skin them, wash well, season with pepper and salt, roll each
piece in fine Indian meal, fry in boiling lard ; or egg them, and roll
in cracker-crumbs and fry. For sauce, use melted butter sharpened

with lemon-juice.

To PICKLE ROCK.

Cook a rock-fish (cut in pieces) in water enough to cover. Put
in a handful of salt, a little white pepper, one table-spoon of all-
spice, a few cloves and mace. When fish is near done, add a quart
of vinegar. In putting away, cover with liquor. Mrs. J. S. W.

PICKLED SALMON.

Soak salmon twenty-four hours, changing water several times.
Put it in boiling water with a little vinegar ; w 7 hen done and cold,
boil your vinegar with spice and pour over fish.- -Mrs. A. P., Vir-
ginia.

FRUITS.

The arrangement of fresh fruits for the table affords play for the
most cultivated taste and not a little real inventive genius. Melons,,
oranges, and indeed all kind of fruits, are appropriate breakfast
dishes; and a raised center-piece of mixed fruits furnishes a delicious
dessert, and is an indispensable ornament to an elegant dinner-table.
Melons should be kept on ice, so as to be thoroughly chilled when,
served. Clip the ends of water-melons, cut them across in halves,
set up on the clipped ends on a platter, and serve the pulp only,,
removing it with a spoon ; or, cut across in slices, and serve with
rind. Nutmeg melons should be set on the blossom end, and cut in
several equal pieces from the stem down ward, leaving each alternate
piece still attached ; the others may then be loosened, and the seeds-
removed, when the melon is ready to servA Fruit should be cgr*-
fully selected. Havana and Florida oranges are the best, but do not
keep well, and on the whole, the Messina are preferable. A rough
yellow skin covers the sweetest oranges, the smooth being more juicy
and acid ; a greenish tinge indicates that they were picked unripe.
The Messina lemons, " November cut," are the best, and come into
market in the spring. Freestone peaches with yellow meat are the
handsomest, but not always the sweetest. California pears take the
lead for flavor, the Bartlett being the best. The best winter pear
is the "Winter Nellis." The "Pound" pear is the largest, but is
good only for cooking. Fine-grained pears are best for eating. A
pyramid of grapes made up of Malagas, Dela wares, and Concords,
makes a showy center-piece and a delicious dessert. The Malaga
leads all foreign grapes, and comes packed in cork-dust, which is a
non-conductor of heat and absorbent of moisture, and so is always in

(159)

160 FRUITS.

good condition. Of native grapes, the Delaware keeps longest. In
pine-apples the "Strawberry' is best, while the "Sugar-Loaf"
ranks next, but they are so perishable that to keep even for a few
days they must be cooked. When served fresh they should be cut
in small squares and sprinkled with sugar. Buy cocoa-nuts cautiously
in summer, heat being likely to sour the milk. In almonds, the
Princess is the best variety to buy in the shell ; of the shelled, the
"Jordan" is the finest, though the "Sicily" is good. For cake or
confectionery, the shelled are most economical. In raisins, the " Seed-
less "rank first for puddings and fine cakes, but the "Valencia"
are cheaper, and more commonly used; for table use, loose "Mus-
catels" and layer raisins (of which the "London Layer" is the
choicest brand) take the preference. In melons, every section has
its favorite varieties, any of which make a wholesome and luscious
dessert dish. Sliced fruits or berries are more attractive and pala-
table sprinkled with sugar about an hour before serving, and then
with pounded ice just before sending to the table. An apple-corer,
a cheap tin tube, made by any tinner, is indispensable in preparing
apples for cooking. They are made in two sizes, one for crab-apples
and the other for larger varieties.

If the market is depended upon select the freshest berries; and
sometimes it will be found that the largest are not the sweetest. If
clean, and not gritty, do not wash them, but pick over carefully,
place first a layer of berries then sprinkle sugar, and so on; set
away in a cool place, and just before serving sprinkle with pounded
ice. If they must be washed, take a dish of cold, soft water, poui
a few in, and with the hand press them down a few times, until
they look clean, then hull them. Repeat the process till all are
hulled, sugar and prepare as above. Never drain in a colander. The
Fren:;a serve large fine strawberries without being hulled. Pulver-
ized sugar is passed, the strawberry is taken by the hull with the
thumb and finger, dipped into the sugar, and eaten. When berries
are left, scald for a, few minutes ; too much cooking spoils the flavor.
Borne think many of the sour berries are improved by slightly cook-
ing them with a little sugar before serving. If a part of the berries
are badly bruised, gritty, etc. (but not sour or bitter), scald, and
drain them through a fine sieve without pressing them. Sweeten

FRUITS. 161

the juice and serve as a dressing for puddings, short-cakes, etc., or
can for winter use.

AMBROSIA, OR FRUIT SALAD.

Six sweet oranges peeled and sliced (seeds and as much of the
core as possible taken out), one pine-apple peeled and sliced (the
canned is equally good), and one large cocoa-nut grated; alter-
nate the layers of orange and pine-apple with grated cocoa-nut, and
sprinkle pulverized sugar over each layer. Or, use six oranges, six
lemons, and two cocoa-nuts, or only oranges and cocoa-nuts, pre-
pared as above. Other fruit salads can be similarly made.

APPLE COMPOTE.

Pare the apples, cut the core out, leaving them whole. Make a
syrup, allowing three-fourths pound of sugar to a pound of fruit;
when it comes to a boil put in the fruit and let cook until clear but
remains whole. Remove the fruit to a glass bowl, and dissolve one-
third of a box of gelatine in a half tea-cup of hot water, and stir
briskly into the syrup, first taking off the fire. Then strain it over
the apples, and set in a cool place to cool. When cold heap whipped
cream over it. Some add sliced lemons to the syrup, and serve
with a slice of the lemon on each apple. Mrs. A. H. Rhea, Nash-
ville, Tenn.

APPLE SAUCE.

Pare, core and cut in quarters apples that do not cut to pieces
easily, and put on to stew in cold water with plenty of sugar.
Cover close and stew an hour or more. The addition of the sugar
at first preserves the pieces whole. If they are preferred finely
mashed, add sugj?r after they are done.

BAKED APPLES.

Cut out the blossoms and stems of tart apples, in the stem end
nut some sugar ; bake till soft ; serve either warm or cold. Sweet
>ipples require a longer time for baking than sour, and are better
for adding a little water in pan when placed to bake. They require
several hours, and when done are of a rich, dark brown color. If
taken out too soon they are insipid. For an extra nice dish, pare

and core tart apples, place in pan, put butter and sugar in cavity,
11

162 FRUITS.

and sprinkle cinnamon over them, and serve warm with cream or
milk. Or, pare and quarter tart apples, put a layer in earthen bak-
ing-dish, add lumps of butter, and sprinkle with cinnamon, then a
layer of apples, etc. , till dish is full ; bake till soft. Or, quarter
and core sour apples without paring, put in baking-dish, sprinkle
with sugar and bits of butter, add a little water, and bake until
tender. The proportion of sugar is a gill, and butter half-size of
an egg, to three pints of apples, and a gill and a half of water.

ICED APPLES.

Pare and core one dozen large apples, fill with sugar and a little
butter and nutmeg; bake until nearly done, let cool, and remove to
Another plate, if it can be done without breaking them (if not, pour
off the juice). Ice tops and sides with caking-ice, and brown lightly;
serve with cream. Mrs. R. C. Carson, Harrisburg.

FRIED APPLES.

Quarter and core apples without paring; prepare frying-pan by
heating it and putting in beef-drippings, lay the apples in the pan,
skin side down, sprinkle with a little brown sugar, and when nearly
done, turn and brown thoroughly. Or, cut in slices across the core,
and fry like pancakes, turning when brown; serve with granulated
sugar sprinkled over them.

BLACK CAPS.

Pare and core tart apples with apple-corer, fill the center with
sugar, stick four cloves in the top of each, and bake in deep pie-
plates, with a little water.

FRIED BANANAS.

Peel and slice lengthwise, fry in butter, sprinkle with sugar, and
serve. Thus prepared they make a nice dessert. The bananas
must be ripe.

ICED CURRANTS.

Wash and drain dry, large bunches of ripe currants, dip into
beaten whites of eggs, put on sieve so they will not touch each
other, sift powdered sugar thickly over them, and put in a warm
place till dry. Cherries and grapes may be prepared in the same way.

GOOSEBERRY FOOL.

Stew gooseberries until soft, add sugar, and press through a co-
lander (earthen is best), then make a boiled custard, or sweeten-

FRUITS 163

enough rich cream (about one gill to each quart), and stir carefully
into the gooseberries just before sending to table. Mrs. L. S. W.

ORANGES IN JELLY.

Boil the smallest-sized oranges in water until a straw will easily
penetrate them, clarify half a pound of sugar for each pound of
fruit, cut in halves or quarters, and put them to the syrup, set over
a slow fire until the fruit is clear; th^n stir into it an ounce or more
of dissolved isinglass, and let it boil for a short time longer. Be-
fore taking it up try the jelly, and if it is not thick enough add
cnore isinglass, first taking out the oranges into a deep glass dish,
and then straining the jelly over them. Lemons may be prepared
in the same manner.

ORANGE PYRAMID.

Cut the peel in six or eight equal pieces, making the incisions
from the stem downward ; peel each piece down about half way,
and bend it sharply to the right, leaving the peeled orange appar-
ently in a cup, from which it is removed without much difficulty.
Pile the oranges so prepared in a pyramid on a high fruit-dish, and
you have an elegant center-piece.

BAKED PEARS.

Bake washed, unpeeled pears in pan with only a tea-spoon or
two of water; sprinkle with the sugar, and serve with their own

syrup.

BAKED PIE-PLANT.

Cut in pieces about an inch long, put in baking-dish in layers
with an equal weight of sugar, cover closely and bake.

BAKED PEACHES.

Wash peaches which are nearly or quite ripe, place in a deep
dish, sprinkle with sugar, cover and bake until tender.

STEWED PIE-PLANT.

Make a rich syrup by adding sugar to water in which long strips
of orange peel have been boiled until tender, lay into it a single
layer of pieces of pie-plant three inches long, and stew gently until
clear. When done remove and cook another layer. This makes a
handsome dessert-dish, ornamented with puff-paste cut in fancifuJ
chapes. Use one orange to two and a half pounds pie-plant

164 FRUITS.

PEACH PYRAMID.

Cut a dozen .peaches in halves, peel and take out stones, crack
half the seeds, and blanch the kernels ; make a clear boiling syrup
of one pound of white sugar, and into it put the peaches and ker-
nels ; boil very gently for ten minutes, take out half the peaches,
boil the rest for ten minutes longer, and take out all the peaches
and kernels; mix with the syrup left in the kettle the strained juice
of three lemons, and an ounce of isinglass dissolved in a little water
and strained ; boil up once, fill a mold half full of this syrup or
jelly, let stand until "set," add part of the peaches and a little
more jelly, and when this is " set," add the rest of the peaches, and
fill up the mold with jelly. This makes an elegant ornament.
Miss E. Orissa Dolhear, Cincinnati.

FROZEN PEACHES.

Pare and divide large, fresh, ripe and juicy peaches, sprinkle
over them granulated sugar, freeze them like ice-cream for an hour ;
remove them just before serving, and sprinkle with a little more
sugar. Canned peaches and all kinds of berries may be prepared
in the same way. Mrs. A. G. Wikox,

To KEEP PINE-APPLES.

Pare and cut out the eyes of a ripe pine-apple, strip all the pulp
from the core with a silver fork ; to a pint of this add a pound of
granulated sugar, stir occasionally until sugar is dissolved, put in
glass fruit-cans, and turn down the covers as closely as possible.
This will keep a long time.

BAKED QUINCES.

AVash and core ripe quinces, fill with sugar, and bake in baking-
dish with a little water.

COMPOTE OF PEARS.

Pare and quarter eight nice pears, and put in a porcelain sauce-
pan with water enough to cook; put on lid, and cook fruit until
tender, then remove to a platter ; make a syrup of a pound of
sugar and a pint of pear-water ; add juice of two lemons and the
grated rind of one, and put in the pears ; cook them for o. few min-
utes in this syrup, then remove to the dish in which thev are to be

FRUITS. 165

molded. Soak an ounce of gelatine for an hour or two in enough
water to cover it, and stir it into the hot syrup; let boil up once
and turn it over fruit through a strainer. The mold should be
dipped in cold water before putting in fruit. When cold, turn
jelly into a dish and serve with whipped cream around the base $ OF
pour sweet cream over it in saucers.

MOCK STRAWBERRIES.

Cut ripe peaches and choice well-flavored apples, in proportion
of three peaches to one apple, into quarters about the size of a
strawberry, place in alternate layers, sprinkle the top thickly with
sugar, and add pounded ice; let stand about two hours, mix
peaches and apples thoroughly, let stand an hour longer, and serve.
Miss G. ., Newburyport, Mass.

ORANGED STRAWBERRIES.

Place a layer of strawberries in a deep dish ; cover the same
thickly with pulverized sugar ; then a layer of berries, and so on,
until all are used. Pour over them orange juice, in the proportion
of three oranges to a quart of berries. Let stand for an hour, and
just before serving sprinkle with pounded ice. Some use claret,
grape or currant wine '"istead of orange juice.

STRAWBERRIES WITH WHIPPED CREAM.

Prepare in layers as above, cover w T ith one pint of cream, whites
of three eggs and a tea-cup of powdered sugar, whipped together
and flavored with strawberry juice.

SNOW FLAKES.

Grate a large cocoa-nut into a glass dish, and serve with cream*
preserves, jellies or jams.

PEACH MERINGUE.

Put on to boil a quart of milk, omitting half a cup with which
to moisten two table-spoons of corn starch ; when the milk boils,
add the moistened corn starch ; stir constantly till thick, then re-
move from the fire ; add one table-spoon butter, and allow the mix-
ture to cool; then beat in the yolks of three eggs till the mixture
seems light and creamy ; add half a cup of powdered sugar. Cover
the bottom of a well -buttered baking-dish with two or three layers

166 FRUITS.

of rich, juicy peaches, pared, halved and stoned ; sprinkle over
three table-spoons powdered sugar; pour over them the custard
carefully, and bake twenty minutes, then spread with the light-
beaten whites, well sweetened, and return to the oven till a light
brcwn. To be eaten warm with a rich sauce, or cold with sweet-
ened cream.

PEACH CUSTARD.

Equal parts rich sliced peaches, green corn pulp and water.
Sweeten to <he taste, and bake twenty minutes.

RASPBERRY FLOAT.

Crush a pint of very ripe red raspberries with a gill of sugar;
beat the whites of four eggs to a stiff froth and add gradually a gill
of powdered sugar ; press the raspberries through a fine strainer to
avoid the seeds, and by degrees beat in the juice with the egg and
sugar until so stiff that it stands in peaks.

FLORIDA GRAPE FRUIT.
The fruit stores display a new clear-skinned lemon-colored fruit,

i. /

about three times as large as an orange, and bearing a geaeral
resemblance to that fruit. Its flavor is sub-acid, but its juicy pulp
is inclosed in a tough white membrane of intensely bitter taste ;
when this membrane is removed, the fruit is delicious. To prepare
it fir the table, cut the skin in sections and peel it off; separate the
sections as you would those of an orange, and holding each one by
the ends, break it open from the center, disclosing the pulp; tear
this out of the bitter white membrane w r hich covers the sections^
carefully removing every part of it; k^ep the pulp as unbroken as
possible, and put it into a deep dish with a plentiful sprinkling
of fine sugar. Let it stand three or four hours, or over night, and
then use the fruit. It is refreshing and wholesome^ especially for
a bilious temperament.

FIG SAUCE.

Figs are very fine for dessert, stewed slowly until soft. Season with
two ounces loaf-sugar to a pound of fruit; cook two hours; add a
glass port or other wine, also lemon-juice if liked. Can be seasoned
with a few bitter almonds or orange-peel. A Georgia housekeeper.

GAME.

Of game birds the woodcock outranks all in delicate tenderness
and sweet flavor. The thigh is especially deemed a choice tidbit.
The leg is the finest part of the snipe, but generally the breast is
the most juicy and nutritious part of birds.

White-meated game should be cooked to well-done ; dark-meated
game rare. The flesh of wild animals is harder and more solid,
and has a less proportion of fat and juices to the lean, and is there-
fore less easy of mastication when eaten within a day, and more
nutritious, and the flavor more concentrated. Their decided flavor
recommends them to invalids or others who are satiated with ordi-
nary food. Keeping game renders it more tender, and brings out
its flavor. When birds have become tainted, pick clean as soon as
possible and immerse in new milk for twenty-four hours, when they
will be quite sweet and fit for cooking.

Birds should be carefully dry-picked (removing all feathers that
come off easily), plunged in a pan of boiling water and skinned,
drawn, wiped clean, and all shot removed. Game should not be
washed, unless absolutely necessarv for cleanliness. With care in

/ /

dressing, wiping will render them perfectly clean. If necessary to
wash, do it quickly and use as little water as possible. The more
plainly all kinds of game are cooked, the better they retain their
fine flavor. They require a brisker fire than poultry, but take less
time to cook. Their color, when done, should be a fine yellowish
brown. Serve on toast.

Broiling is a favorite method of cooking game, and all birds are
exceedingly nice roasted. To broil, split down the back, open and

(167)

168 GAME.

flatten the breast by covering with a cloth and pounding, reason
with pepper, and lay the inside first upon the gridiron ; turn as
soon as browned, and when almost done take off', place on a plat-
ter, sprinkle with salt, and return to the gridiron. When done,
place in a hot dish, butter both sides well, and serve at once. The
time required is usually about twenty minutes.

To roast, season with salt and pepper, place a lump of butter
inside; truss, skewer, and place in oven. The flavor is best pre-
served without stuffing, but a plain bread-dressing, with a piece of
salt pork or ham skewered on the breast, is very nice. A delicate
way of dressing is to place an oyster dipped in the well-beaten yolk
of an egg or in melted butter, and then rolled in bread crumbs, in-
side each bird. Allow thirty minutes to roast or longer if stuffed.
Wild ducks, pheasants and grouse are always best roasted.

To lard game, cut fat salt pork into thin, narrow strips, thread a
larding-needle with one of the strips, run the needle under the skin
and a little of the flesh of the bird, and draw the pork half way
through, so that the ends of the strips exposed will be of equal
length. The strips should be about one inch apart. The larding
interferes with the natural flavor of the bird, hut renders it more
juicy. Many prefer tying a piece of bacon on the breast instead.

Pigeons should be cooked a long time, as they are usually quite
lean and tough, and they are better to lie in salt water half an hour,
or to be parboiled in it for a few minutes. They are nice roasted
or made into a pie.

If the " wild flavor" of the larger birds, such as pheasants, prairie
chickens, etc., is disliked, they may be soaked over night in salt
water, or two or three hours in soda and water, or parboiled with
an onion or two in the water, and then cooked as desired. The
coarser kinds of game, such as geese, ducks, etc., may lie in salt
water for several hours, or be parboiled in it with an onion inside
each to absorb the rank flavor, and afterwards thoroughly rinsed
in clear water, stuffed and roasted ; or pare a fresh lemon without
breaking the thin, white, inside skin, put inside the game for a day
or two, renewing the lemon every twelve hourr:.-. This will absorb
unpleasant flavors from almost all meat and game. Some lay slices
of onion over game while cooking, and remove before serving. ID

GAME. 169

preparing &u wild ducks for invalids, it is a good plan to remove
the skin, and keep a day or two before cooking. Squirrels should
be carefully skinned and laid in salt water a short time before cook-
ing; if old, parboil. They are delicious broiled, and are excellent
cooked in any way with thin slices of bacon. Venison, as in the
days of good old Isaac, is still justly considered a " savoury dish."
The haunch, neck, shoulder and saddle should be roasted ; roast or
broil the breast, and fry or broil the steaks with slices of salt pork.
Venison requires more time for cooking than beefsteak. The hams
are excellent pickled, smoked and dried, but they will not keep so-
long as other smoked meats.

The garnishes for game are fresh or preserved barberries, currant
jelly, sliced oranges, and apple sauce.

BROILED PHEASANT OR PRAIRIE CHICKEN.
Scald and skin, cut off the breast and cut the rest up in joints,
being careful to remove all shot ; put in hot water all except the
breast (which will be tender enough without parboiling), and boil
until it can be pierced with fork, take out, rub over salt, pepper,
and butter, and broil with breast over brisk fire ; place a lump of
butter on each piece, and set all in the oven a few minutes. For
breakfast, serve on fried mush; for dinner on toast with a bit
of current jelly over each piece. It may be served with toast
cut in pieces about two inches square, over which pour gravy made
by thickening the liquor in which the birds were boiled, with a
little butter and flour rubbed together and stirred in while boiling.
Squirrels may be prepared the same way. Mrs. W. W. Woods.

BROILED QUAIL.

Split through the back and broil over a hot fire, basting fre-
quently with butter. When done place a bit of butter on each piece,
and set in oven a few moments to brown. Serve on pieces of toast
with currant jelly. Plovers are cooked in the same way. Pigeons
should be first parboiled and then broiled.

JUGGED HARE.

Skin, wipe with a towel dipped in boiling water, to remove the
loose hairs, dry thoroughly and cut in pieces, strew with pepper and

170 GAME.

salt, fry brown, season with two anchovies, a sprig of thyme, a
little chopped parsley, nutmeg, mace, cloves, and grated lemon peel.
Put a layer of the pieces with the seasoning into a wide-mouthed
jug or a jar, then a layer of bacon sliced very thin, and so on till
all is used; add a scant half pint of water, cover the jug close and
put iii cold water, let boil three or four hours, according to the age
of the hare; take the jug out of kettle, pick out the unmelted
bacon and make a gravy of a little butter and flour with a little
catsup. A tea-spoon of lemon peel will heighten the flavor. Mrs.

Louise M. Lincoln.

PRAIRIE CHICKENS.

Cut out all shot, wash thoroughly but quickly, using some soda
in the water, rinse and dry, fill with dressing, sew up with cotton
thread, and tie down the legs and wings ; place in a steamer over
hot water till done, remove to a dripping-pan, cover with butter,
sprinkle with salt and pepper, dredge with flour, place in the oven
and baste with the melted butter until a nice brown ; serve with
either apple-sauce, cranberries, or currant jelly. Mrs. Godard.

QUAIL ON TOAST.

Dry-pick them, singe them with paper, cut off" heads, and legs at
first joint, draw, split down the back, soak in salt and water for
five or ten minutes, drain and dry with a cloth, lard them with
bacon or butter, and rub salt over them, place on broiler and turn
often, dipping two or three times into melted butter; broil about
twenty minutes. Have ready as many slices of buttered toast as
there are birds, and serve a bird, breast upward, on each slice.

Mrs. Emma L. Fay.

ROAST QUAILS.

Pluck and dress like chickens, wipe clean, and rub both inside
and out with salt and pepper; stuff with any good dressing, and sew
up with fine thread ; spread with butter and place in an oven with
a good steady heat, turning and basting often with hot water sea-
soned with butter, salt and pepper ; bake three-quarters of an hour.
When about half done add a little hot water to the pan, and it is
well to place a dripping-pan over them to prevent browning too
much. Add to the gravy, flour and butter rubbed together, and
water if needed.

GAME. 171

ROAST HAUNCH OF VENISON.

in warm water and dry well with a cloth, butter a sheet of
white paper and put over the fat, lay in a deep baking-dish with
a very little boiling water, cover with a close-fitting lid or with a
coarse paste one-half inch thick. If the latter is used, a thickness or
two of coarse paper should be laid over the paste. Cook in a mod-
erately hot oven for from three to four hours, according to the size
of the haunch, and about twenty minutes before it is done quicken
the fire, remove the paste and paper or dish-cover, dredge the joint
with flour and baste well with butter until it is nicely frothed and of
a delicate brown color ; garnish the knuckle-bone with a frill of white
paper, and serve with a gravy made from its own dripping, having
first removed the fat. Have the dishes on which the venison is
served and the plates very hot. Always serve with currant jelly.

ROAST GOOSE.

The goose should /lot be more than eight months old, and the
fatter the more tender and juicy the meat. A " green" goose (four
months old) is the choicest. Kill at least twenty-four hours before
cooking ; cut the neck olose to the back, beat the breast-bone flat
with a rolling-pin, tie the wings and legs securely, and stuff* with the
following mixture : three pints bread crumbs, six ounces butter or
part butter and part salt pork, two chopped onions, one tea-spoon
each of sage, black pepper and salt. Do not stuff very full, and
stitch openings firmly together to keep flavor in and fat out. If the
goose is not fat, lard it with salt pork, or tie a slice on the breast.
Place in a baking-pan with a little water, and baste frequently with
salt and water (some add onion and some vinegar), turning often so
that the sides and back may all be nicely browned. When nearly
done baste with butter and a little flour. Bake two hours, or more
if old; when done take from the pan, pour off the fat, and to the
brown gravy left add the chopped giblets which have previously
been stewed till tender, together with the water they were boiled in ;
thicken with a little flour and butter rubbed together, bring to a
boil, an<i serve with currant jelly. Apple sauce and onion sauce
are proper accompaniments to roast goose. Mrs. J. H. Shearer.

172 GAME.

ROAST DUCK.

Ducks are dressed and stuffed in the same manner as above.
Young ducks should roast from twenty -five to thirty minutes ; full-
grown for an hour or more with frequent basting. Some prefer
rhem underdone, served very hot, but thorough cooking will prove
more generally palatable. Serve with currant jelly, apple sauce,
and green pease. If old, parboil before roasting.

Place the remains of a cold roast duck in a stew-pan with a pint
of gravy and a little sage, cover closely, and let it simmer for half
an hour ; add a pint of boiled green pease, stew a few minutes,
remove to a dish, and pour over it the gravy and pease.

BOILED DUCK.

Dress and rub well inside with salt and pepper, truss and tie hi
shape, drawing the legs in to the body, in which put one or two sage
leaves, a little finely-chopped onion, and a little jellied stock or
gravy ; rub over with salt and pepper ; make a paste in the propor-
tion of one-half pound butter to one pound flour, hi which inclose
the duck, tie a cloth around all, and boil two hours or until quite
tender, keeping it well covered with boiling water. Serve by pour-
ing round it brown gravy made as follows : Put a lump of butter
of the size of an egg in a sauce-pan with a little minced onion ; cook
until slightly brown, then adding a small table-spoon of flour, stir
well, and when quite brown add a half pint stock or water ; let
cook a few minutes, strain, and add to the chopped giblets, previ-
ously stewed till tender. Mrs. L. S. Williston.

REED BIRDS.

Roasting by suspending on the little wire which accompanies the
roaster, is the best method ; turn and baste frequently, or wash and
peel with as thin a paring as possible large potatoes of equal size,
cut a deep slice off one end of each, and scoop out a part of the po-
tato ; drop a piece of butter into each bird, pepper and salt, and put
it in the hollows made in the potatoes ; put on as covers the pieces
cut off, and clip the other end for them to stand on. Set in a bak-
ing pan upright, with a little water to prevent burning, bake slowly,
and serve in the dish in which they were baked.

Or, boil in a crust like dumplings.

GAME. 173

RABBITS.

Rabbits, which are in the best condition in midwinter, may be
fricasseed like chicken in white or brown sauce. To make a pie, first
stew till tender, and make like chicken-pie. To roast, stuff with a
dressing made of bread-crumbs, chopped salt pork, thyme, onion,
and pepper and salt, sew up, rub over with a little butter, or pin on
it a few slices of salt pork, add a little water in the pan, and baste
often. Serve with mashed potatoes and currant jelly.

SNIPE.
Snipe are best roasted with a piece of pork tied to the breast, or

they may be stuffed and baked. Mrs. M. B,.

SALMI OF DUCK.
Save remnants of cold duck or other game, trim meat off neatly,

set aside; place all the remains (bones, gravy, etc.) in a sauce-pan
and cover with cold water; bring gently to a boil; skim, add an
onion that has been cut up and fried brown (not burned) ; simmer
gently for about an hour, then set the sauce-pan in a cool place
long enough to allow the fat to rise and "settle on top;" skim this
off carefully it will be nice to fry potatoes with. Now return the
sauce-pan to the fire, and when about to boil strain off the liquid ;
set on again, add salt and skim. If the liquid looks cloudy, let it
boil up, throw in a little cold water, and the scum will rise. Now
put in the pepper and such spice as may be desired, also a bunch
of herbs tied up in a piece of muslin, or very finely powdered.
Take a large spoon of flour that has been baked in the oven and
kept for gravy, mix it well with a lump of butter same size, put
this and the meat all in together and stir well until it is just ready
to boil again, but see that it does not boil; cover closely and set back
where it may keep very hot without cooking. The safest plan is to
put the sauce-pan in a vessel of hot water for ten or fifteen minutes.

FRIED WOODCOCK.
Dress, wipe clean, tie the legs, skin the head and neck, turn the

beak under the wing and tie it ; tie a piece of bacon over it, and im-
merse in hot fat for two or three minutes. Serve on toast.

Another favorite way is to split them through the back and
broil, basting with butter, and serving on toast. They may also be
roasted whole before the fire for fifteen or twenty minutes.

ICES AND ICE-CREAM.

Perfectly fresh sweet cream makes the most delicious ice-cream.
A substitute is a preparation of boiled new milk, etc. , made late in
the evening if for dinner, in the morning if for tea, and placed on ice.
One mixture is a custard made as follows : Take two quarts new milk,
put on three pints to boil in a custard-kettle, or a pail set within a
kettle of boiling water, beat yolks and whites of eight eggs sepa-
rately, mix the yolks with the remaining pint and stir slmvly into the
boiling milk, boil two minutes, remove from the stove, immediately
add one and a half pounds sugar, let it dissolve, strain while hot
through a crash towel, cool, add one quart rich cream and two table-
spoons vanilla (or season to taste, remembering that the strength of
the flavoring and also the sweetness is very much diminished by
the freezing). Set the custard and also the whites (not beaten) in a
oool place until needed, and about three hours before serving begin
the preparations for freezing. Put the ice in a coarse coffee-sack,
pound with an ax or mallet until the lumps are no larger than a
small hickory-nut ; see that the freezer is properly set in the tub,
the beater in and the cover secure ; place around it a layer of ice
about three inches thick, then a laver of coarse salt rock salt is

best then ice again, then salt, and so on until packed full, with a
layer of ice last. The proportion should be about three-fourths ice
and one-fourth salt. Pack very solid, pounding with a broom-handle
or stick, then remove the cover and pour the custard to which you
have just added the well-whipped whites into the freezer, filling two-
thirds full to give room for expansion ; replace the cover and begin
turning the freezer ; after ten minutes pack the ice down again,
dram off most of the water, add more ice and turn again, repeat-

(174-

ICES AND ICE-CREAM. 175

tng this operation several times until the cream is well frozen, and
you can no longer turn the beater. (The above quantity ought to
freeze in half an hour, but the more pure cream used the longer it
takes to freeze.) Brush the ice and salt from and remove the
cover, take out the beater, scrape the cream down from the sides
of freezer, beat well several minutes with a wooden paddle, replace
the cover, fill the hole with a cork, pour off all the water, pack
again with ice (using salt at the bottom, but none at the top of tub),
heap the ice on the cover, spread over it a piece of carpet or a thick
woolen blanket, and set away in a cool place until needed ; or, if
molds are used, fill them when you remove the beater, packing the
cream in very tightly, and place in ice and salt for two hours. To
remove the cream, dip the molds for an instant in warm water.
When cream is used in making ice-cream, it is better to whip a part
of it, and add just as the cream is beginning to set.

Coffee ice-cream should be thickened with arrowroot; the flavor-
ing for almond cream should be prepared by pounding the kernels
to a paste with rose-water, using arrowroot for thickening. For
ocoa-nut cream, grate cocoa-nut and add to the cream and sugar
just before freezing. The milk should never be heated for pine-
apple, strawberry, or raspberry cream. Berry flavors are made best
by allowing whole berries to stand for awhile well sprinkled with
sugar, mashing, straining the juice, adding sugar to it, and stirring
it into the cream. For a quart of cream, allow a quart of fruit and
a pound of sugar. In addition to this, add whipped cream and
sweetened whole berries, just as the cream is beginning to set, in
the proportion of a cup of berries and a pint of whipped cream to
three pints of the frozen mixture. Canned berries may be used in
the same way. A pint of berries or peaches, cut fine, added to a
quart of ordinary ice-cream, while in process of freezing, makes a
delicious fruit ice-cream.

Freeze ice-cream in a warm place (the more rapid the melting of
the ice the quicker the cream freezes), always being careful that no
salt or water gets within the freezer. If cream begins to melt
while serving, beat up well from the bottom with a long wooden
paddle. Water-ices are made from the juices of fruits, mixed with
water, sweetened, and frozen like cream. In making them, if they

176 ICES ASD ICE-CREAM.

are not well mixed before freezing, the sugar will sink to the bot-
tom, and the mixture will have a sharp, unpleasant taste. It is a
better plan to make a syrup of the sugar and water, by boiling
and skimming when necessary, and, when cold, add the juice of the
fruit.

The following directions for making " self-freezing ice cream" are
from " Common Sense in the Household." After preparing the
freezer as above, but leaving out the beater, remove the lid care-
fully, and with a long wooden ladle or flat stick beat the custard as
you would batter steadily for five or six minutes. Replace the lid,
pack two inches of pounded ice over it ; spread above all several
folds of blanket or carpet, and leave it untouched for an hour ; at
the end of that time remove the ice from above the freezer-lid, wipe
off carefully and open the freezer. Its sides will be lined with a
thick layer of frozen cream. Displace this with the ladle or a long
knife, working every part of it loose ; beat up the custard again
firmly and vigorously for fifteen or twenty minutes, until it is all
smooth, half-congealed paste. The perfection of the ice-cream de-
pends upon the thoroughness of the beating at this point. Put on
the cover again, pack in more ice and salt, turn off the brine, cover
the freezer entirely with the ice, and spread over all the carpet.
At the end of two or three hours more, again turn off the brine and
add fresh ice and salt, but do not open the freezer for two hours
more. At that time take the freezer from the ice, open it, wrap a
towel wet in hot water about the lower part, and turn out a solid
column of ice-cream, close grained, firm, delicious. Any of the
recipes for custard ice-cream may be frozen in this way.

Ice-creams may be formed into fanciful shapes by the use of
molds. After the cream is frozen, place in mold, and set ii>
pounded ice and salt until ready to serve. Cream may be frozen
without a patent freezer, by simply placing it in a covered tin pail y
and setting the latter in an ordinary wooden bucket, and proceed
exactly as directed for self-freezing ice-cream, packing into the space
between them, very firmly, a mixture of one part salt to two parts
of snow or pounded ice. When the space is full to within an inch
of the top, remove cover.

ICES' AND ICE-CREAM. 177

CHOCOLATE ICE-CREAM.

Scald one pint new milk, add by degrees three-quarters of a
pound sugar, two eggs, and five table-spoons chocolate, rub smooth
in a little milk. Beat "well for a moment or two, place over the
fire and heat until it thickens well, stirring constantly, set off, add
& table-spoon of thin, dissolved gelatine, and when cold, place in
freezer ; when it begins to set, add a quart of rich cream, half of it
well whipped.

To make a mold of chocolate and vanilla, freeze in separate
freezers, divide a mold through the center with card-board, fill each
division with a different cream, and set mold in ice and salt for an
hour or more.

To make chocolate fruit ice-cream, when almost frozen, add a
coffee-cup of preserved peaches, or any other preserves, cut in fine

pieces.

EGOLESS ICE-CREAM.

A scant tea-cup flour to two quarts new milk ; put three pints on
to boil (in tin pail set in a kettle of boiling water), mix the flour
with the other pint till smooth, then stir it in the boiling milk ; let
it boil ten or fifteen minutes, and, just before taking it from the fire,
stir in one and a half pounds pulverized sugar (any good white
sugar will do). Care must be taken to stir all the time after put-
ting in the sugar, only letting it remain a moment, or just long
enough to dissolve it ; take from stove, and strain at once through
a crash towel. When cold, add one quart cream. Flavor with
vanilla, in the proportion of one and a fourth table-spoons to a gallon.

Mrs. Libbie Dolbear.

FRUIT FRAPEES.

Line a mold with vanilla ice-Gream, fill the center with fresh
berries, or fruit cut in slices, cover with ico-cream, cover closely,
and set in freezer for half an hour, with salt and ice well packed
around it. The fruit must be chilled, but net frozen. Strawber-
ries and ripe peaches are delicious thus prepared. Mrs. J. C. P.,

Stockbridge,

ICE-CREAM.

Three pints sweet cream, quart new milk, pint powdered sugar,

the whites of two eggs beaten light, table-spoon vanilla; put in
12

178 ICES AXD ICE-CREAM.

freezer till thoroughly chilled through, and then freeze. This is
very easily made. Mrs. Cogswell,

ICE-CREAM.

One quart new milk, two eggs, two table-spoons corn starch ;
heat the milk in a dish set in hot water, then stir in the corn starch
mixed smooth in a little of the milk ; let it boil for one or two
minutes, then remove from stove and cool, and stir in the egg and
a half pound sugar. If to be extra nice, add a pint of rich cream,
and one-fourth pound sugar, strain the mixture, and when cool add
the flavoring, and freeze as follows: Prepare freezer in the usual
manner, turn the crank one hundred times, then pour upon the
ice and salt a quart boiling water from the tea-kettle. Fill up
again with ice and salt, turn the crank fifty times one way and
twenty-five the other (which serves to scrape the cream from sides
of freezer) ; by this time it will turn very hard, indicating that the
cream is frozen sufficiently. Mrs. Win. Herrick^

LEMON ACE -CREAM.

Squeeze a dozen lemons, make the juice quite thick with white
sugar, stir into it very slowly, three quarts of cream, and freeze.
Orange ice-cream is prepared in the same way, using less sugar.

PINE-APPLE ICE-CREAM.

Three pints cream, two large ripe pine-apples, two pounds pow-
dered sugar ; slice the pine-apples thin, scatter the sugar between
the slices, cover and let the fruit stand three hours, cut or chop it
up in the syrup, and strain through a hair-sieve or double bag of
coarse lace; beat gradually into the cream, and freeze as rapidly as
possible ; reserve a few pieces of pine-apple unsugared, cut into
square bits, and stir through cream when half frozen, first a pint of
well-whipped cream, and then the fruit. Peach ice-cream may be
made in the same way. Mrs. L. M. T.,

STRAWBERRY ICE-CREAM.

Sprinkle strawberries with sugar, wash well and rub through a
sieve ; to a pint of the juice add half a pint of good cream, make
it very sweet; freeze, and when beginning to set, stir in lightly one
pint of cream whipped, and lastly a handful of whole strawberries

ICES AND ICE-CREAM. 179

tSTveetened. It may then be put in a mold and imbedded in ice, or
kept in the freezer ; or mash with a potato-pounder m an earthen
bowl one quart of strawberries with one pound of sugar; rub it
through a colander, add one quart of sweet cream and freeze. Or,
if not in the strawberry season, use the French bottled strawberries
(or any canned ones), mix juice with half a pint of cream, sweeten
and freeze ; when partially set add whipped cream and strawberries.

KENTUCKY CREAM.

Make a half gallon rich boiled custard, sweeten to taste, add two
table-spoons gelatine dissolved in a half cup cold milk; let the cus-
tard cool, put it in freezer, and as soon as it begins to freeze, add
one pound raisins, one pint strawberry preserves, one quart whipped
cream; stir and beat well like ice-cream. Blanched almonds or
grated cocoa-nut are additions. Some prefer currants to raisins,
and some also add citron chopped fine. Mrs. Gov. J. B. McCreary,

Kentucky.

APPLE ICE.

Grate, sweeten and freeze well-flavored apples, pears, peaches or
quinces. Canned fruit may be mashed and prepared in the same

way.

CURRANT ICE.

Boil down three pints of water and a pound and a half sugar to
one quart, skim, add two cups of currant juice, and when partly
frozen, add the whites of five eggs.

LEMON ICE.

To one pint of lemon juice, add one quart of sugar, and one
quart of water, in which the thin rind of three lemons has been
allowed to stand until highly flavored. When partly frozen add
the whites of four eggs, beaten to a stiff froth.

ORANGE ICE.

Boil three-quarters of a pound of sugar in one quart of water ;
when cool add the juice of six oranges ; steep the rinds in a littla
water, strain, and flavor to taste with it. The juice and rind of
one or two lemons added to the orange is a great improvement.

Freeze like ice-cream.

STRAWBERRY ICE.

Mash two quarts of strawberries with two pounds of sugar; let

180 ICES AND ICE-CREAM.

stand an hour or more, squeeze in a straining cloth, pressing out
all the juice ; add an equal measure of water ; and when half frozen,
add the beaten whites of eggs in the proportion of three eggs to
a quart. R. L. C, Baltimore, Md.

TEA ICE-CREAM.

Pour over four table-spoons of Old Hyson tea, a pint of cream,
scald in a custard-kettle, or by placing the dish containing it in a
kettle of boiling water, remove from the fire, and let stand five
minutes; strain it into a pint of cold cream, put on to scald again,
and when hot mix with it four eggs and three-fourths pound sugar,
well beaten together; let cool and freeze. Miss A. C. L., Pittsfield.

WASHINGTON FRUIT ICE-CREAM.

Take two dozen sweet and half a dozen bitter almonds ; blanch
in scalding water, throw into a bowl of cold water; pound one at
a time in a mortar, till they become a smooth paste free from the
smallest lumps ; add frequently a few drops of rose-water or lemon-
juice to make them light and prevent "oiling." Seed and cut a
quarter pound of the best bloom raisins ; mix with them a quarter ,
pound of Zante currants, picked, washed and dried, and three
ounces of chopped citron ; dredge well with flour. Take a half
pint of very rich milk, split a vanilla bean, cut it into pieces two
or three inches long, and boil it in the milk till the flavor of the
vanilla is well extracted, then strain it out and mix the vanilla
milk with a pint of rich cream, and stir in gradually a half pound
of powdered loaf-sugar and a nutmeg grated. Then add the
pounded almonds, and a large wine-glass of either marasquino.
noyau, curacoa or the very best brandy. Beat in a shallow pan
the yolks of eight eggs till very light, thick and smooth, and stir
them gradually into the mixture. Simmer over the fire (stirring all
the time), but take off just before it boils, otherwise it will curdle.
At once stir in the fruit, set to cool, and then add a large tea-cup
preserved strawberries or raspberries, half a dozen preserved apricots
or peaches, half a dozen preserved green limes, and any other very
nice and delicate sweetmeats ; add a pint whipped cream lightly tc
the mixture; put the whole into a large melon-mold that opens in
the middle, and freeze four hours in the usual way. Turn out when
wanted and serve on a glass dish. Mrs. Gov. Graver, Oregon.

JELLIES AND JAMS.

Jellies were formerly reputed nourishing, digestible, and fit food
for sick and delicate persons, but modern investigation places them
second to the lean part of animals and birds. When made of gela-
tine, they have no nutrition, and are simply u.sed to carry a pala-
table flavor.

Always make jellies in a porcelain kettle, if possible, but brass
may be used if scoured very bright and the fruit is removed imme-
diately on taking from the fire. Use the best refined or granulated
sugar, and do not have the fruit, especially currants and grapes,
overripe.

To extract the juice, place fruit in kettle with just enough water
to keep from burning, stir often, and let remain on the fire until
thoroughly scalded ; or a better but rather slower method is to place
it in a stone jar set within a kettle of tepid water, boil until the
fruit is well softened, stirring frequently, and then strain a small
quantity at a time through a strong c<ar>e flannel or cotton bag
wrung out of hot water, after which let it drain, and squeeze it with
the hands as it cools, emptying the bag and rinsing it off each time
it is used. The larger fruits, such as apples and quinces, should be
cut in pieces, cores removed if at all defective, water added to just
cover them, boiled gently until tender, turned into bag and placed
to drain for three or four hours, or over night. Make not over two
or three pints of jelly at a time, as larger quantities require longer
boiling. As a general rule allow equal measures juice and sugar.
Boil juice rapidly ten minutes from the first moment of boiling,
skim, add sugar, and boil ten minutes longer; or spread the sugar

(181)

182 JELLIES ASD JAMS.

in a large dripping-pan, set in the oven, stir often to prevent burn-
ing, boil the juice just twenty minutes, add the hot sugar, let boil
up once, and pour into the jelly-glasses immediately, as a thin skin
forms over the surface which keeps out the air ; cover with brandied
tissue paper, cut to fit glass closely, cool quickly and set in a dry,
cool, dark place. Jelly should be examined toward the end of sum-
mer, and if there are any signs of fermentation, reboil. Jelly needs
more attention in damp, rainy seasons than in others. To test jelly,
drop a little in a glass of very cold water, and if it immediately
falls to the bottom it is done ; or drop in a saucer, and set on ice or
in a cool place; if it does not spread, but remains rounded, it is
finished. Some strain through the bag into the glasses, but this
involves waste, and if skimming is carefully done is not necessary.
A little butter or lard, rubbed with' a cloth on the outside of glasses
or cans, will enable one to pour in the boiling fruit or liquid, the
first spoon or two slowly, without breaking the glass. If jelly is
not very firm, let it stand in the sun covered with bits of window-
glass or pieces of mosquito netting, for a few days. Never attempt
to make jelly in damp or cloudy weather if firmness and clearness
are desired. Use a wooden or silver spoon to stir, dip with earthen
cup, and cook in porcelain-lined kettles. Currants and berries
should be made up as soon as picked ; never let them stand over
night. When ready to put away, cover with pieces of tissue or
writing-paper cut to fit and pressed closely upon the jelly, and put
on the lid or cover with thick paper, brushed over on the inside
with the white of an egg and turned down on the outside of glass.

APPLE OR BLACKBERRY JELLY.

Prepare nice, tart, juicy apples as in general directions, using three
quarters of a pint of sugar to a pint of juice. Prepare blackberry
jelly according to general directions for berries.

CALFS-FOOT JELLY.

Cut across the first joint, and through the hoof, place in a lar^e
sauce-pan, cover with cold water, and bring quickly to the boiling
point; when water boils, remove them, and wash thoroughly in
cold water. When perfectly clean put into a porcelain-lined sauce-
pan, add cold water in the proportion of three pints to two calfs

JELLIES AND JAMS. 18S

feet, )at c<auce-pan over fire, and when water boils, set aside to a
cooler place,, where it will simmer very slowly for five hours ; strain
the liquor through a fine sieve, or a coarse towel, let it stand over
night to set, remove the fat that has risen to the top, dip a towel in
boiling water, and wash the surface, which will be quite firm. Now
place in a porcelain -lined sauce-pan, and melt, add juice of two
lemons, rinds of three cut into strips, one-fourth pound of cut loaf-
sugar, ten cloves, and one inch of cinnamon stick. Put the whites

O ' '

of three eggs, together with the shells (which must first be blanched
in boiling water), into a bowl, beat them slightly, and pour them
into the sauce-pan, continuing to use the egg-beater until the whole
boils, when the pan should be drawn aside where it will simmer
gently for ten minutes, skimming off all scum as it rises. While
simmering, prepare a piece of flannel by pouring through it a little
warm water; and when the jelly has simmered ten minutes, pour
it through this bag into a bowl, and repeat the process of straining
until it is perfectly clear, when add a half gill of sherry (or brandy,
or brandy and sherry mixed in equal proportions), stir well, pour
into molds, and place upon ice or in a cool place until jelly sets and
becomes firm enough to turn out and serve.

CURRANT JELLY.

Do not pick from the stem, but carefully remove all leaves and
imperfect fruit, place in a stone jar, and follow general directions;
or place one pint currants, picked off the stem, and one pint sugar,
in the kettle on the stove, scald well, skim out currants, and dry
on plates; or make into jam with one-third currants and two-thirds
raspberries, straining juice after sweetening, and cooking until it
" jellies. '*' After currants are dried put them in stone jars and
cover closely. Mrs. A. B. M.

CRANBERRY JELLY.

Prepare juice as in general directions, add one pound sugar to
every pint, boil and s'kim, test by dropping a little into cold water
(when it does not mingle with the water it is done), rinse glasses
in cold water before pouring in the jelly to prevent sticking. The
pulp may be sweetened and used for sauce. C G. & E. W.
Crane, Caldivell, N. J.

184 JELLIES ASD JAMS.

CRAB APPLE JELLY.

Wash and quarter large Siberian crabs, but do not core, cover
to the depth of an inch or two with cold water, and cook to a
mush; pour into a coarse cotton bag or strainer, and when cool
enough, press or squeeze hard, to extract all the juice. Take a
piece of fine Swiss muslin or crinoline, wring out of water, spread
over a colander placed over a crock, and with a cup dip the juice
slowly in, allowing plenty of time to run through ; repeat this pro-
cess twice, rinsing out the muslin frequently. Allow the strained
juice of four lemons to a peck of apples, and three quarters of a
pound of sugar to each pint of juice. Boil the juice from ten to
twenty minutes; while boiling sift in the sugar slowly, stirring con-
stantly, and boil five minutes longer. This is generally sufficient,
but it is always safer to "try it," and ascertain whether it will
"jelly." This makes a very clear, sparkling jelly. Mrs. Carol

Gaytes, Riverside, 111.

COFFEE JELLY.

Half box Coxe's gelatine soaked half an hour in a half tea-cup
cold water (as little w y ater as possible), one quart strong coffee,
made as if for the table and sweetened to taste ; add the dissolved
gelatine to the hot coffee, stir well, strain into a mold rinsed with
cold water just before using, set on ice or in a very cool place, and
serve with whipped cream. This jelly is very pretty, formed in a
circular mold with tube in center ; when turned out fill the space
in center with whipped cream heaped up a little. Mrs. A. Wilson^

Rye,N. Y.

EASTER JELLY.

Color calf s-foot jelly a bright yellow by steeping a small quantity
of dried saffron leaves in the water. Pare lemons in long strips
about the width of a straw, boil in water until tender, throw them
into a rich syrup, and boil until clear. Make a blanc-mange of
cream, color one-third pink with poke -berry syrup, one-third greeu
with spinach, and leave the other white. Pour out eggs from a hole
a half inch in diameter in the large end, wash and drain the shells
carefully, set them in a basin of salt to fill, and pour in the blanc-
mange slowly through a funnel, and place the dish in a refrigerator
for several hours. When ready to serve, select a round, shallow

JELLIES AND JAMS. 185

dish about as large as a hen's nest, form the jelly in it as a lining,
scatter the strips of lemon peel over the edge like straws, remove
the egg-shells carefully from the blanc-rnange, and fill the nest with
them. Mrs. C. M. Coates, Philadelphia.

FOUR-FRUIT JELLY.

Take equal quantities of ripe strawberries, raspberries, currants,
and red cherries, all should be fully ripe, and the cherries must be
stoned, taking care to preserve the juice that escapes in stoning, and
add it to the rest. Mix the fruit together, put it into a linen
bag, and squeeze it thoroughly ; when it has ceased to drip, measure
the juice, and to every pint allow a pound and two ounces of the
best loaf-sugar, in large lumps. Mix the juice and sugar together;
put them in a porcelain-lined preserving kettle, and boil for half an
hour, skimming frequently, Try the jelly by dipping out a spoon-
ful, and holding it in the open air ; if it congeals readily it is suffi-
ciently done. Tins jelly is very fine. Mrs. E. S. Miller.

GRAPE JELLY.

Prepare fruit and rub through a sieve; to every pound of pulp
add a pound of sugar, stir well together, boil slowly twenty minutes,
then follow general directions; or, prepare the juice, boil twenty
minutes, and add one pound of sugar to one pound of juice after it
is reduced by boiling ; then boil ten or fifteen minutes. Or put on
grapes just beginning to turn, boil, place in jelly-bag and let drain;
to one pint juice add one pint sugar, boil twenty minutes, and just
before it is done add one tea-spoon dissolved gum-arabic. Mrs. W. M.

LEMON JELLY.

Juice of six lemons, grated peel of two, two large cups sugar, one
package Coxe's gelatine soaked in two cups cold water, two glasses
pale sherry or white wine, one pint boiling water ; stir lemon-juice,
peel, sugar and soaked gelatine together, and cover for an hour ; pour
the boiling water over them ; stir until all is dissolved perfectly, add
wine, strain through flannel, and pour in mold. If fruit yields less than
& large coffee-cup juice, add more water, so the jelly may not be tough.

ORANGE JELLY.

Two quarts water, four ounces gelatine, nine oranges and three
lemons, a pound sugar, whites of three eggs ; soak gelatine in a pint

186 JELLIES AND JAMS.

of water, boil the three pints water and sugar together, skim well,
add dissolved gelatine, orange and lemon juice, and beaten whites;
let come to a boil, skim off carefully all scum, boil until it jellies,
and pour jelly into mold. Strain, scum and add to mold.

PEACH JELLY.

Crack one-third of the kernels and put them in the jar with the
peaches, which should be pared, stoned and sliced. Heat in a pot
of boiling water, stirring occasionally until the fruit is well broken.
Strain, and to every pint of peach juice add the juice of a lemon.
Measure again, and to every pint of peach juice add a pound of
sugar. Heat the sugar very hot, and add when the juice has boiled
twenty minutes. Let it come to a boil and take instantly from the
fire. This is very fine for jelly cake.

QUINCE JELLY.

Rub the quinces with a cloth until perfectly smooth, cut in small
pieces, pack tight in a kettle, pour on cold water until level with the
fruit, boil until very soft ; make a three-cornered flannel bag, pour
in fruit and hang up to drain, occasionally pressing on the top and
sides to make the juice run more freely, taking care not to press hard
enough to expel the pulp. There is not much need of pressing a
bag made in this shape, as the weight of the fruit in the larger part
causes the juice to flow freely at the point. To a pint of juice add
a pint of sugar and boil fifteen minutes, or until it is jelly; pour
into tumblers, or bowls, and finish according to general directions.
If quinces are scarce, the parings and cores of quinces with good
tart apples, boiled and strained as above, make excellent jelly, and
the quinces are saved for preserves. Mrs. M. J. W.
TRANSCENDENT CRAB-APPLE JELLY.

Transcendents or any variety of crab-apples, may be prepared as
cultivated wild plums, adding flavoring of almond, lemon, peach,
pine-apple or vanilla to the jelly in the proportion of one tea-spoon
to two pints, or more if it is wished stronger, just before it is done.

PLUM JELLY.

If plums are wild (not cultivated) put in pan and sprinkle with
soda and pour hot water over them, let stand a few moments and
stir through them ; take out and put on with water just to cover, or
less if plums are very juicy ; boil till soft, dip out juice with a china

JELLIES AND JAMS. 187

cup ; then strain the rest through small salt-bags (by the way, keep
them for jelly-bags as they are just the thing), do not squeeze them.
Take pound for pound of juice and sugar, or pint for pint, and boil
for eight or ten minutes. Jelly will be nicer if only one measure or
& measure and a half is made at one time ; if more, boil longer ;
some boil juice ten or fifteen minutes, then add sugar and boil five
minutes longer. It can be tested by dropping in a saucer and
placing on ice or in a cool place ; if it does not spread but remains
rounded it is finished. If the plums are the cultivated wild
plum, make as above without using the soda. Take the plums
that are left and press through a sieve, then take pint for pint of
sugar and pulp, boiling the latter half an hour and then adding
sugar, boiling ten or fifteen minutes more. Half a pint sugar to a
pint, makes a rich marmalade, and one-third pint to pint, boiling it
longer, is nice canned, and used for pies, adding milk, eggs and
sugar as for squash pies.

Plum-apple jelly may be made by preparing the juice of apples
and plums as above (a nice proportion is one part plums to two
parts apples ; for instance, one peck of plums to two pecks apples) ;
then mixing the juice and finish without flavoring. The marma-
lade is made in the same way as above. Some add a little ginger
root to it. One bushel of apples and one peck of plums make forty
pints of jelly, part crab-apple and part mixed, and sixteen quart
.glass cans of mixed marmalade. In making either kind of jelly the
fruit may be squeezed and the juice strained twice through swiss
x>r crinoline and made into jelly. The pulp can not then be used
for marmalade.

PIE-PLANT JELLY.

Wash the stalks well, cut into pieces an inch long, put them into
a preserving-kettle with enough water to cover them, and boil to a
soft pulp; strain through a jelly-bag. To each pint of this juice
add a pound of loaf-sugar; boil again, skimming often, and when
it jellies on the skimmer remove it from the fire and put into jars.

188 JELLIES AyD JAMS.

JAMS.

In making jams, the fruit should be carefully cleaned and thor-
oughly bruised, as mashing it before cooking prevents it from becom-
ing hard. Boil fifteen or twenty minutes before adding the sugar,
as the flavor of the fruit is thus better preserved (usually allowing
three-quarters of a pound of sugar to a pound of fruit), and then
boil half an hour longer. Jams require almost constant stirring,
and every house-keeper should be provided with a small paddle with
handle at right angles with the blade (similar to an apple-butter
" stirrer," only smaller), to be used in making jams and marmalades.
Jams are made from the more juicy berries, such as blackberries,
currants, raspberries, strawberries, etc.; marmalades from the firmet
fruits, such as pine-apples, peaches and apricots. Both require tha
closest attention, as the slightest degree of burning ruins the flavor.
They must be boiled sufficiently, and have plenty of sugar to keep
well.

To tell when any jam or marmalade is sufficiently cooked, take
out some of it on a plate and let it cool. If no juice or moisture
gathers about it, and it looks dry and glistening, it is done thor-
oughly. Put up in glass or small stone jars, and seal or secure like
canned fruits or jellies. Keep jellies and jams in a cool, dry, and
dark place.

CURRANT JAM.

Pick from stems and wash thoroughly with the hands, put into a
preserving kettle and boil fifteen or twenty minutes, stirring often,
and skimming off any scum that may arise ; then add sugar in the
proportion of three-fourths pound sugar to one pound fruit, or, by
measure, one coffee-cup of sugar to one pint mashed fruit ; boil thirty
minutes longer, stirring almost constantly. When clone, pour in
small jars or glasses, and either seal or secure like jelly, by first
pressing paper, cut to fit the glasses, down close on the fruit, and
then .larger papers, brushed on the inside with white of eggs, with
the edges turned down over the outside of the glass.

JELLIES AND JAMS. 189

GOOSEBERRY JAM.

Stew the berries in a little water, press through a coarse sieve
return to the kettle, add three-fourths pound sugar to each pound
of the pulped gooseberry ; boil three-quarters of an hour, stirring-
constantly ; pour in jars or bowls, and cover as directed for cur-
rant jams. Mrs. C. Meade, Tenn.

GRAPE OR PLUM JAM.

Stew in a little water, and press the fruit through a colander or
coarse sieve, adding a little water to plums to get all the pulp
through ; add sugar, and finish as in other jams.

RASPBERRY JAM.

Make by itself, or, better, combined with currants in the propor-
tion of one-third currants to two-thirds raspberries ; mash the fruit
well, and proceed as in currant jam.

Make blackberry jam like raspberry, except that it should not be
mixed with currants.

Strawberry jam is made exactly like blackberry.

FRENCH JAM.

The addition of one pound of raisins to each gallon of currant
jam converts this into very fine French jam. Mrs. S. C. , Paris, Ky.

FRUIT JELLY.

Take one box of gelatine, soak it one hour in a pint of cold water ;
when well soaked pour on a pint of boiling water ; then put in a
quart of any kind of fruit, strawberries, raspberries or cherries be-
ing nice; add half cup sugar, one spoonful of extract of lemon*
pour into a mold, and when cold eat with cream and sugar or
whipped cream. It is delicious. Miss L. A. C., Ky.

WINE JELLY.

One ounce Coxe's gelatine, one pound loaf sugar; dissolve gela-
tine in a pint boiling water, add sugar and a quart of white wine ;
stir mixture very hard and pour in mold ; when congealed, wrap
mold in a cloth dipped in warm water, turn out jelly and eat witk
cream. Mrs. S. P. H., Ga.

MEATS-

Inattention to the temperature of the water and too early ap-
plication of salt cause great waste in boiling meats. To make fresh
meat rich and nutritious it should be placed in a kettle of boiling
water (pure soft water is best), skimmed well as soon as it begins to
boil again, and placed where it will slowly but constantly boil. The
meat should be occasionally turned and kept well under the water,
and fresh hot water supplied as it evaporates in boiling. Plunging
in hot water hardens the fibrine on the outside, encasing and re-
taming the rich juices and the whole theory of correct cooking, in
a nut-shell, is to retain as much as possible of the nutriment of food.
No salt should be added until the meat is nearly done, as it extracts
the juices of the meat if added too soon. Boil gently, as rapid
boiling hardens the fibrine and renders the meat hard, tasteless,
and scarcely more nutritious than leather, without really hastening
the process of cooking, every degree of heat beyond the boiling
point being worse than wasted. There is a pithy saying : " The
pot should only smile, not laugh." The bubbles should appear in
one part of the surface of the water only, not all over it. This
differs from "simmering,' as in the latter there is merely a sizzling
on the side of the pan. Salt meat should be put on in cold water
so that it may freshen in cooking. Allow twenty minutes to the
pound for fresh, and thirty-five for salt meats, the time to be modi-
fied, of course, by the quality of the meat. A pod of red pepper
in the water will prevent the unpleasant odor of boiling from filling
the house.

(190;

MEATS. 191

Roasting proper is almost unknown in these days of stoves and
ranges baking, a much inferior process, having taken its place. In
roasting the joint is placed close to a brisk fire, turned so as to ex-
pose every part to the heat, and then moved back to finish in a
more moderate heat. The roast should be basted frequently with
the drippings, and, when half cooked, with salt and water.

To roast in oven, the preparations are very simple. The fire
must be bright and the oven hot. The roast will need no washing
if it comes from a cleanly butcher ; wiping with a towel dampened
in cold water is all that is needed ; if washing is necessary, dash
over quickly with cold water and wipe dry. If meat has been kept
a little too long, wash in vinegar, wipe dry, and dust with a very
little flour to absorb the moisture. Place in pan, on a tripod, or two-
or three clean bits of wood laid cross-wise of pan, to keep it out of
the fat. If meat is very lean, add a table-spoon or two of water;,
if fat, the juices of the meat will be sufficient, and the addition of
the water renders it juiceless and tasteless. While the meat is in
the oven, keep the fire hot and bright, baste several times, and when
about half done turn it, always keeping the thick part of the meat
in the hottest part of the oven. Take care that every part of the
roast, including the fat of the tenderloin, is cooked so that the text-
ure is changed.

If the fire has been properly made, and the roast is not large, it-
should not require replenishing, but, if necessary, add a little fuei
at a time, so as not to check the fire, instead of waiting until a
great deal must be added to keep up the bright heat. Most
persons like roast beef and mutton underdone, and less time is re-
quired to cook them than for pork and veal or lamb, which must be
very well done. Fifteen minutes to the pound and fifteen minutes
longer is the rule for beef and mutton, and twenty minutes to
the pound and twenty minutes longer for pork, veal and lamb.
The directions for beef apply equally well to pork, veal, mutton
and lamb. Underdone meat is cooked throughout, so that the
bright red juices follow the knife of the carver; if it is a livid
purple it is raw, and unfit for food. When done, the roast should
be a rich brown, and the bottom of the pan covered with a thick
glaze. Remove the joint, sift evenly over with fine salt,; and it i?

192 MEATS.

ready to serve. Never salt before or while cooking, as it draws
out the juices. To prepare the gravy, pour off the fat gently,
holding the pan steadily so as not to lose the gravy which underlies
it; put pan on the stove, pour into it half a cup of boiling water
(vary the quantity with the size of the roast ; soup of any kind is
better than water if at hand), add a little salt, stir with a spoon
until the particles adhering to the sides of the pan are removed and
dissolved, making a rich, brown gravy (some mix flour and water,
and add as thickening).

In roasting all meats, success depends upon basting frequently
(by dipping the gravy from the pan over the meat with a large
spoon), turning often so as to prevent burning, and carefully regu-
lating the heat of the oven. Allow fifteen to twenty-five minutes
to the pound in roasting, according as it is to be rare or well done,
taking into consideration the quality of the meat. Eoasts prepared
with dressing require more time. In roasting meats many think it
better not to add any water until the meat has been in the oven
about half an hour, or until it begins to brown.

Broiling is the most wholesome method of cooking meats, and is
most acceptable to invalids. Tough steak is made more tender by
pounding or hacking with a dull knife, but some of the juices are
lost by the operation ; cutting it across in small squares with a sharp
knife on both sides is better than either. Tough meats are also
improved by laving for two hours on a dish containing three or
four table-spoons each of vinegar and salad oil (or butter), a little-
pepper, but no salt; turn every twenty minutes. The action of the
oil and vinegar softens the fibers without extracting their juices.
Trim off all superfluous fat, but never wash a freshly-cut steak.
Never salt or pepper steak or chops before or while cooking, but if
very lean, dip in melted butter. Place the steak on a hot, well-
greased gridiron, turn often so that the outside may be seared at
once; when done, which will require from five to ten minutes, dish
on a hot platter, season with salt and pepper and bits of butter,
cover with a hot platter and serve at once. A small pair of tongs
are best t< turn steaks, as piercing with a fork frees the juices. If
fat drips on the coals below, the blaze may be extinguished by
sprinkling with salt, always withdrawing the gridiron to prevent the

MEATS. 193

steak from acquiring a smoky flavor. Always have a brisk fire,
whether you cook in a patent broiler directly over the fire, or on a
gridiron over a bed of live coals. Broiling steak is the very last
thing to be done in getting breakfast or dinner ; every other dish
should be ready for the table, so that this may have the cook's un-
divided attention. A steel gridiron with slender bars is best, as the
common broad, flat iron bars fry and scorch the meat, imparting a,
disagreeable flavor. In using the patent broilers, such as the
"American" and the later and better " Dover," care must be used
to keep all doors and lids of stove or range closed during the pro-
cess. The dampers which shut off the draft to the chimney should
be thrown open before beginning, to take the flames in that direc-
tion. Never take the lid from broiler without first removing it from
over the fire, as the smoke and flames rush out past the meat and
smoke it.

Frying is properly cooking in fat enough to cover the article, and
when the fat is hot, and properly managed, the food is crisped at
the surface, and does not absorb the fat. The process of cooking in
just enough fat to prevent sticking has not yet been named in Eng-
lish, and is sauteing, but is popularly known as frying, and ought
to be banished from all civilized kitchens. The secret of success in
frying is what the French call the "surprise." The fire must be
hot enough to sear the surface and make it impervious to the fat,
and at the same time seal up the rich juices. As soon as the meat
is browned by this sudden application of heat, the pan may be
moved to a cooler place on the stove, that the process may be fin-
ished more slowly. For instructions as to heating the fat, see what
is said under head of "Fritters." When improperly done, frying
results in an unwholesome and greasy mess, unfit for food, but with
care, plenty of fat (which may be used again and again), and the
right degree of heat, nothing is easier than to produce a crisp, de-
licious, and healthful dish.

To thaw frozen meat, place in a warm room over night, or lay it
for a few hours in cold water the latter plan being the best. The
ice which forms on the surface as it thaws is easily removed. If
cooked before it is entirely thawed, it will be tough. Meat once

frozen should not be allowed to thaw until just before cooking.
13

194 MEATS.

The most economical way to cut a ham is to slice, for the same
meal, from the large end as well as from the thickest part ; in thia
way a part of best and a part of the less desirable is brought on,
and the waste of the meal is from the poorest, as the best is eaten
first. After cutting a ham, if not to be cut from again soon, rub
the cut side with corn meal ; this prevents the ham from becoming
rancid, and rubs off easily when the ham is needed again.

Beef in boiling loses rather more than one-quarter ; in roasting it
loses one-third ; legs of mutton lose one-fifth in boiling, and one-
third in roasting, and a loin of mutton in roasting loses rather more>
than a third.

Beef suet may be kept a long time in a cool place without freez-
ing, or by burying it deep in the flour barrel so as to entirely ex*
elude the air.

The garnishes for meats are parsley, slices of lemon, sliced carrot.*
sliced beets, and currant jelly.

For hints on buying meats, see " Marketing."

BROILED BEEFSTEAK.

Lay a thick tender steak upon a gridiron well greased with butter
or beef suet, over hot coals; when done on one side have ready the
warmed platter with a little butter on it, lay the steak, without
pressing it, upon the platter with the cooked side down so that the
juices which have gathered may run on the platter, quickly place it
again on gridiron, and cook the other side. When done to liking,
put on platter again, spread lightly with butter, season with salt
and pepper, and place where it will keep warm (over boiling steam
is best) for a few moments, but do not let butter become oily.
Serve on hot plates. Many prefer to sear on one side, turn imme-
diately and sear the other, and finish cooking, turning often; gnr-
'nish with fried sliced potatoes, or with browned potato balls the size
of a marble, piled at each end of platter. Mrs. W. W. W.

FRIED BEEFSTEAK.

When the means to broil are not at hand, the next best method
is to heat the frying pan very hot, put in steak previously hacked,
let remain a few moments, loosen with a knife and turn quickly
several times ; repeat this, and when done transfer to a hot platter y

MEATS. 195

salt, pepper, and put over it bits of butter ; pile the steaks one on
top of another, and cover with a hot platter. This way of frying
is both healthful and delicate. Or, heat the skillet, trim off the fat
from the steak, cut in small bits and set on to frv; meanwhile

/ '

pound steak, then draw the bits of suet to one side and put in the
teak, turn quickly over several times so as to sear the outside, take
out on a hot platter previously prepared with salt and pepper,
dredge well, return to skillet, repeating the operation until the
steak is done; dish on a hot platter, covering with another platter,
.and place where it will keep hot w 7 hile making the gravy. Place a
table-spoon dry flour in the skillet, being sure to have the fat boiling
hot, stir until brown and free from lumps (the bits of suet may be
left in, drawing them tj one side until the flour is browned), pour
in about half a pint boiling water (milk or cream is better), stir
well, season with pepper and salt, and serve in a gravy tureen.
Spread bits of butter over steak and send to table at once. This is
more economical, but not so wholesome as broiling.

BEEFSTEAK .SMOTHERED IN ONIONS.

Slice the onions thin and drop in cold water: put steak in pan
with a little suet. Skim out onions and add to steak, season with
pepper and salt, cover tightly, and put over the fire. When the
juice of the onions has dried up, and the meat has browned on one
side, remove onions, turn steak, replace onions, and fry till done,
being careful not to burn.

BOILED CORNED BEEF.

Soak over night if very salt, but if beef is young and properly
corned this is not necessary; pour over it cold water enough to
cover it well, after washing off the salt. The rule for boiling meats
is twenty-five minutes to a pound, but corned beef should be placed
on a part of the stove or range where it will simmer, not boil, un-
interruptedly from four to six hours, according to the size of the
piece. If to be served cold, some let the meat remain in the liquor
until cold, and some let tough beef remain in the liquor until the
next day, and bring it to the boiling point just before serving. Sim-
mer a brisket or plate-piece until the bones are easily removed, fold
over, forming a square or oblong piece, place sufficient weight on

196 MEATS.

top to press the parts closely together, and set where it will become
cold. This gives a firm, solid piece to cut in slices, and is a delight-
ful relish. Boil liquor down, remove the fat, season with pepper
or sweet herbs, and save it to pour over finely minced scraps and
pieces of beef; press the meat firmly into a mold, pour over it the
liquor, and place over it a close cover with a weight upon it. When
turned from the mold, garnish with sprigs of parsley or celery, and
serve with fancy pickles or French mustard. Mrs. S. H. J.

BEEF A LA MODE.

In a piece of the rump, cut deep openings with a sharp knife ;
put in pieces of pork cut into dice, previously rolled in pepper, salt,,
cloves and nutmeg. Into an iron stew-pan lay pieces of pork,
sliced onions, slices of lemon, one or two carrots and a bay-leaf;
lay the meat on and put over it a piece of bread-crust as large a&
the hand, a half-pint wine and a little vinegar, and afterwards an
equal quantity of water or broth, till the meat is half covered;
cover the dish close and cook till tender. Then take it out, rub the
gravy thoroughly through a sieve, skim off the fat, add some sour
cream, return to the stew-pan and cook ten minutes. Jnstead of
the cream, capers or sliced cucumber pickles can be added to the
gravy if preferred, or a handful of grated ginger-bread or rye
bread. The meat can also be laid for some days before in a spiced
vinegar or wine pickle. Mrs. L. S. Williston, Heidelberg, Germany*

BOILED BEEF TONGUE.

Wash clean, put in the pot with water to cover it, a pint of salt,,
and a small pod of red pepper ; if the water boils away, add more
so as to keep the tongue nearly covered until done ; boil until it
can be pierced easily with a fork, take out, and if needed for pres-
ent use, take off the skin and set away to cool ; if to be kept some
days, do not peel until wanted for table. The same amount of salt
will do for three tongues if the pot is large enough to hold them,
always remembering to keep sufficient water in the kettle to cover
all while boiling. Soak salt tongue over night, and cook in same
way, omitting the salt. Or, after peeling, place the tongue in sauce-
pan with one cup water, one-half cup vinegar, four table-spoon*
sugar, and cook till liquor is evaporated. M. J. W.

MEATS. 197

RAGOUT OF BEEF.

For six pounds of the round, take half dozen ripe tomatoes, cut
up with two or three onions in a vessel with a tight cover, add half
a dozen cloves, a stick of cinnamon, and a little whole black pepper;
cut gashes in the meat, and stuff them with half pound of fat salt
pork, cut into square bits ; place the meat on the other ingredients,
and pour over them half a cup of vinegar and a cup of w r ater;
cover tightly, and bake in a moderate oven ; cook slowly four or five
hours, and, when about half done, salt to taste. When done, take
out the meat, strain the gravy through a colander and thicken with
flour. Mrs. D. W. R., Washington City.

ROAST BEEF WITH PUDDING.

Bake exactly as directed for ordinary roast for the table ; then
make a Yorkshire pudding, to eat like vegetables with the roast, as
follows : For every pint of milk take three eggs, three cups of flour,
and a pinch of salt ; stir to a smooth batter, and pour into the drip-
ping-pan under the meat, half an hour before it is done. Mrs. C.

T. Carson.

ROAST BEEF.

Take a rib-piece or loin-roast of seven to eight pounds. Beafit
thoroughly all over, lay it in the roasting dish and baste it with
melted butter. Put it inside the well-heated oven, and baste fre-
quently with its own fat. which will make it brown and tender. If,
when it is cooking fast, the gravy is growing too brown, turn a
glass of German cooking wine into the bottom of the pan, and
repeat this as often as the gravy cooks away. The roast needs
about two hours time to be done, and must be brown outside but
inside still a little red. Season with salt and pepper. Squeeze a
little lemon juice over it, and also turn the gravy upon it, after
skimming off all fat. Mrs. L. S. Williston, Heidelberg, Germany.

A BROWN STEW.

Put on stove a rather thick piece of beef with little bone and
some fat; four hours before needed, pour on just boiling water
enough to cover, cover with a close-fitting lid, boil gently, and as
the water boils away add only just enough from time to time to
keep from burning, so that when the meat is tender, the water may

198 MEATS.

all be boiled away, as the fat will allow the meat to brown without
burning ; turn occasionally, brown evenly over a slow fire, and make
a gravy, by stirring flour and water together and adding to the
drippings ; season with salt an hour before it is done. Mrs. Ceba
Hull.

STEWED BEEF.

Take a piece of the rump, pound it till tender, lay in an iron
vessel previously lined with slices of pork and onions, with a few
pepper-corns, dredge it with salt, and baste with melted butter.
Cover close, over a good heat, and when it has fried a nice brown,
add one pint German cooking wine and as much more good soup
stock, and stew it till soft. Before serving, take out the meat, skim
off the fat, add a table-spoon of flour mixed smooth with broth, add
gradually still more broth, strain it through a sieve and turn over the
previously dished meat. The meat can be laid for some days before
in vinegar, or in a spiced pickle, or be basted with either occasionally
instead of lying in it.

SPICED BEEF TONGUE.

^Kub into the tongue a mixture of half a pint of sugar, a piece
of saltpeter the size of a pea, and a table-spoon of ground cloves ;
immerse it in a brine made of three-fourths pound salt to two quarts
water, taking care that it is kept covered ; let lie two weeks, take
out, wash well, and dry with a cloth ; roll out a thin paste made of
flour and water, wrap the tongue in it, and put it in pan to bake ;
bake slowly, basting well with lard and water ; when done, remove
paste and skin, and serve.

FRIED LIVER.

Cut in thin slices and place on a platter, pour on boiling water
and immediately pour it off (this seals the outside, takes away the
unpleasant flavor, and makes it much more palatable) ; have ready
in skillet on the stove, some hot lard or beef drippings, or both
together, dredge the liver with rolled crackers or dried bread-
crumbs rolled fine and nicely seasoned with pepper and salt, put
in skillet, placing the tin cover on, fry slowly until both sides are
dark-brown, when the liver will be thoroughly cooked. The time
required is about a quarter of an hour.

MEATS. 199

LARDED LIVER.

Lard a calf's liver with bacon or ham, season with salt and pep-
per, tie a cord around the liver to keep in shape, put in a kettle
with one quart of cold water, a quarter of a pound of bacon, one
onion chopped fine, and one tea-spoon sweet marjoram ; let simmer
slowly for two hours, pour off gravy into gravy-dish, and brown liver
in kettle. Serve with the gravy. Mrs. E. L. Fay, Washington
Heights, New York City. ,

FRIED TRIPE.

Dredge with flour, or dip in egg and cracker crumbs, fry in hot
butter, or other fat, until a delicate brown on both sides, lay it on a
dish, add vinegar to the gravy, and pour over the tripe (or the
vinegar may be omitted, and the gravy added, or the tripe may be
served without vinegar or gravy). Or make a batter by mixing
gradually one cup of flour with one of sweet milk, then add an egg
well beaten and a little salt ; drain the tripe, dip in batter, and fry
in hot drippings or lard. Salt pork and pig's-feet may be cooked
by the same rule. In buying tripe get the " honey-combed."

To fricassee tripe, cut it in narrow strips, add water or milk to it,
and a good bit of butter rolled in flour, season with pepper and a
little salt, let simmer slowly for some time, and serve hot garnished

with parsley.

SOUSED TRIPE.

After preparing it according to directions in "How to cut and
cure meats," place in a stone jar in layers, seasoning every layer
with pepper and salt, and pour over boiling vinegar, in which, if
desired, a few whole cloves, a sprinkle of mace, and a stick of
cinnamon have been boiled; or cover with the jelly or liquor in
which the tripe was boiled. When wanted for table, take out of
jar, scrape off the liquid, and either broil, fricassee, fry in butter,
or fry plain. Mrs. Eliza T. Carson, ML Pleasant Farm.

TOAD-IN-THE-HOLE.

Mix one pint flour and one egg with milk enough to make a bat-
ter (like that for batter-cakes), and a little salt; grease dish well
with butter, put in lamb chops, add a little water with pepper and
salt, pour batter over it, and bake for one hour.

200 MEATS.

BOILED MUTTON WITH CAPER SAUCE.

Have ready a pot of boiling water, and throw in a handful of
salt ; wash a leg of mutton and rub salt through it. If it is to be
rare, cook about two hours; if well done, three hours or longer,
according to size. Boil a pint of milk, thicken with flour well
blended, add butter, salt, pepper and two table-spoons of capers, or
mint sauce if preferred. Mrs. E. L. F.

LAMB STEWED WITH PEASE.

Cut the neck or breast in pieces, put it in a stew-pan with some
salt pork sliced thin, and enough water to cover it; cover close and
let stew until the meat is tender, then skim free from scum, add a
quart of green pease shelled, and more hot water, if necessary ;
cover till the pease are done tender, then add a bit of butter rolled
in flour, and pepper to taste ; let simmer for a few minutes and

serve.

MUTTON CHOPS.

Season with salt and pepper, put in skillet, cover closely, and fry
five minutes, turning over once ; dip each chop in beaten egg, then
in cracker or bread-crumbs, and fry till tender or nicely browned on
each side; or put in oven in a dripping-pan, with a little water,
salt and pepper; baste frequently and bake until brown. To broil
lamb chops, trim neatly, broil over a clear fire, season with pepper
and salt, and serve with green pease.

LEG OF MUTTON A LA VENISON.

Remove all rough fat from a leg of mutton, lay in a deep
earthen dish, and rub into the meat very thoroughly the following
mixture : One table-spoon salt, one each of celery , salt, brown
sugar, black pepper, made mustard, allspice, and sweet herbs mixed
and powdered. After these have been rubbed into all parts of
meat, pour over it slowly a tea-cup good vinegar, cover tightly and
set in a cool place for four or five days, turning ham, and basting
it with liquid three or four times a day. To cook, leave in a clean
kettle a quart boiling water, have in kettle an inverted tin-pan or
rack made for the purpose; on it lay ham just as taken out of
pickle ; cover kettle tightly, and stew for four hours. Do not allow
water to touch the meat. Add a tea-cup of hot water to the pickle,

MEATS. 201

and baste the ham with it. When ready to serve, thicken the
liquid in the kettle with flour, strain through a fine strainer, and
serve the meat with it and a relish of currant jelly.

FROGS.

Frogs may be broiled, or made into a fricassee seasoned with
tomato catsup. The hind legs alone are eaten, and are a great

delicacy.

FRICATELLI.

Chop raw fresh pork very fine, add a little salt, plenty of pepper,
and two small onions chopped fine, half as much bread as there is
meat, soaked until soft, two eggs; mix well together, make into
oblong patties, and fry like oysters. These are nice for breakfast;
if used for supper, serve with sliced lemon. Mrs. W. F. Wilcox.

BONED HAM.

Having soaked a well-cured ham in tepid water over night, boil
it till perfectly tender, putting it on in warm water ; take up in a
wooden tray, let cool, remove bone carefully, press the ham again
into shape, return to boiling liquor, remove pot from fire, and let
the ham remain in it till cold. Cut across and serve cold. Miss

L. L. Richmond.

BOILED HAM.

Pour boiling water over it and let stand until cool enough to wash,
scrape clean (some have a coarse hair-brush on purpose for cleaning
hams), put in a thoroughly cleansed boiler with cold water enougn
to cover; bring to the boiling point and then place on back part of
stove to simmer steadily for six or seven hours or till tender when
pierced with a fork (if the ham weighs twelve pounds) ; be care-
ful to keep water at boiling point, and not to allow it to go much
above it. Turn the ham once or twice in the water ; when done
take up and put into a baking-pan to skin ; dip the hands in cold
water, take the skin between the fingers and peel as you would an
orange; set in a moderate oven, placing the lean side of the ham
downward, and if you like, sift over pounded or rolled crackers ;
bake one hour. The baking brings out a great quantity of fat,
leaving the meat much more delicate, and in warm weather it wil]
keep in a dry, cool place a long time ; if there is a tendency to mold,
set it a little while into the oven again. Or, after the ham is boiled

202 MEATS.

and peeled, cover with the white of a raw egg, and sprinkle sugar
or fine bread-crumbs over it ; or cover with a regular cake-icing,
place in the oven and brow r n ; or, quarter two onions, stick whole
allspice and black pepper in the quarters, with a knife make slits
in the outside of the ham in which put the onions, place in dripping-
pan, lay parsley around, and bake till nicely browned. Or, after
boiling and peeling, dust with sugar, and pass a hot knife over it
until it forms a caramel glaze, and serve without baking. A still
nicer way is to glaze with strong meat jelly or any savory jelly at
hand, boiled down rapidly (taking great care to prevent burning)
until it is like glue. Brush this jelly over the ham when cool, and
it makes it an elegant dish. The nicest portion of a boiled ham
may be served in slices, and the ragged parts and odds and ends
chopped fine for sandwiches, or by adding three eggs to one pint
of chopped ham a delicious omelet may be made. If the ham is
very salt, it should lie in water over night.

BROILED HAM.

Cut the ham in slices of medium thickness, place on a hot grid-
iron, and broil until the fat readily flows out and the meat is slightly
browned, take from the gridiron with a knife and fork, drop into a
pan of cold water, then return again to the gridiron, repeat several
times, and the ham is done ; place in a hot platter, add a few lumps
of butter, and serve at once. If too fat, trim off a part ; it is almost
impossible to broil the fat part without burning, but this does not
impair the taste. Pickled pork and breakfast bacon may be broiled
in the same way. Mrs. A. E. Brand,

DELICIOUS FRIED HAM.

Place the slices in boiling water and cook till tender; put in fry-
ing-pan and brown, and dish on a platter; fry some eggs by dripping
gravy over them until done, instead of turning ; take up carefully and
lay them on the slices of ham. Mrs. J. F. W

BAKED PIG.

Take a pig about six weeks old, nicely prepared, score in squares,
and rub lard all over it; make a dressing of two quarts of corn
meal salted as if for bread, and mix to a stiff bread with boiling
water; make into pans and bake. After this is baked brown, break
it up, and add to it one-fourth pound of butter, pepper to taste,

MEATS. 203

and thyme. Fill the pig till plump, sew it up, and place it on its
knees in the pan, which fill with as much water as will cook it.
Baste it very frequently with the gravy, also two red pepper pods.
Turn while baking same as turkey, and continue to baste till done.
Some use turkey-dressing instead of above. Mrs. M. L. Blanton,
I Nashville, Tenn.

SPARE-RIB POT-PIE.

Cut the spare-ribs once across and then in strips three or four
inches wide, put on in kettle with hot water enough to cover, stew
until tender, season with salt and pepper, and turn out of kettle ;
replace a layer of spare-ribs in the bottom, add a layer of peeled
potatoes (quartered if large), some bits of butter, some small squares
of baking-powder dough rolled quite thin, season again, then another
layer of spare-ribs, and so on until the kettle is two-thirds full,
leaving the squares of crust for the last layer ; then add the liquor
in which the spare-ribs were boiled, and hot water if needed, cover,
boil half to three-quarters of an hour, being careful to add hot water
go as not to let it boil dry. The crust can be made of light biscuit
dough, without egg or sugar, as follows : Roll thin, cut out, let rise,
and use for pie, remembering to have plenty of water in the kettle,
so that when the pie is made and the cover on, it need not be re-
moved until dished. If, after taking up, there is not sufficient
gravy, add hot water and flour and butter rubbed together ; season
to taste, and serve. To warm over potrpie, set it in a dripping-pan
in the oven, add lumps of butter with gravy or hot water; more
squares of dough may be laid on the top. Mrs. W. W. W.

PlGS'-FEET SOUSE.

Cut off the horny parts of feet and toes, scrape, clean, and w r ash
thoroughly, singe off the stray hairs, place in a kettle with plenty
of water, boil, skim, pour off water and add fresh, and boil until the
bones will pull out easily ; do not bone, but pack in a stone jar with
pepper and salt sprinkled between each layer; cover with good
cider vinegar. When wanted for the table, take out a sufficient
quantity, put in a hot skillet, add more vinegar, salt, and pepper
if needed, boil until thoroughly heated, stir in a smooth thicken-
ing of flour and water, and boil until flour is cooked ; serve hot as
a nice breakfast dish. Or, when the feet have boiled until perfectly

204 MEATS.

tender, remove the bones and pack in stone jar as above ; slice
down cold when wanted for use. Let the liquor in which the feet are
boiled stand over night ; in the morning remove the fat and pre-
pare and preserve for use as directed in the Medical Department.

PIG'S-HEAD CHEESE.

Having thoroughly cleaned a hog's or pig's head, split it in two,
take out the eyes and the brain; clean the ears, throw scalding
water over the head and ears, then scrape them well ; when very
clean, put in a kettle with water to cover it, and set it over a rathei
quick fire ; skim it as any scum rises ; when boiled so that the flesh
leaves the bones, take it from the water with a skimmer into a large
wooden bowl or tray ; then take out every particle of bone, chop the
meat fine, season to taste with salt and pepper (a little pounded
sage may be added), spread a cloth over the colander, put the meat
in, fold cloth closely over it, lay a weight on it so that it may press
the whole surface equally (if it be lean use a heavy weight, if fat,
a lighter one) ; when cold take off weight, remove from colander,
and place in crock. Some add vinegar in proportion of one pint to
a gallon crock. Clarify the fat from the cloth, colander, and liquor
of the pot, and use for frying.

FRIED PORKSTEAKS.

Fry like beefsteaks, with pepper and salt ; or sprinkle with dry
powdered sage if the sausage flavor is liked. Mrs. B. A. Fay.

FRIED SALT PORK.

Cut in rather thin slices, and freshen by letting lie an hour or two
in cold water or milk and water, roll in flour and fry till crisp (if
in a hurry, pour boiling water on the slices, let stand a few minutes,
drian, roll in flour and fry as before) ; drain off most of the grease
from frying-pan, stir in while hot one or two table-spoons of flour P
about half a pint new milk, a little pepper, and salt if not salt
enough already from the meat ; let boil and pour into gravy dish.
This makes a nice white gravy when properly made.

ROAST PORK.

A small loin of pork, three table-spoons bread-crumbs, one onion,
half a tea-spoon chopped sage, half tea-spoon salt, half tea-spoon
pepper, one ounce chopped suet, one table-spoon drippings. Sepa-

MEATS. 205

rate each joint of the loin with the chopper, and then make an in-
cision with a knife into the thick part of the pork in which to put
the stuffing. Prepare the stuffing by mixing the bread-crumbs
together with the onion, which must have previously been finely
chopped. Add to this the sage, pepper, salt and suet, and when all
is thoroughly mixed, press the mixture snugly into the incision
already made in the pork, and sew together the edges of the meat
with needle and thread, to confine the stuffing. Grease well a sheet
of kitchen paper, w r ith drippings, place the loin into this, securing
it with a wrapping of twine. Put to bake in a dry baking-pan, in
a brisk oven, basting immediately and constantly as the grease draws
out, and roast a length of time, allowing twenty minutes to the
pound and twenty minutes longer. Serve with apple-sauce or apple-
fritters. Miss M. L. Dods.

ROAST SPARE-RIB.

Trim off the rough ends neatly, crack the ribs across the middle,
rub with salt and sprinkle with pepper, fold over, stuff with turkey-
dressing, sew up tightly, place in dripping-pan with pint of water,
baste frequently, turning over once so as to bake both sides equally
until a rich brown.

YANKEE PORK AND BEANS.

Pick over carefully a quart of beans and let them soak over
night ; in the morning wash and drain in another water, put on to
boil in cold water with half a teaspoon of soda ; boil about thirty
minutes (when done the skin of a bean will crack if taken out and
blown upon), drain, and put in an earthen pot first a slice of pork
and then the beans, with two or three table-spoons of molasses.
When the beans are in the pot, put in the center half or three-
fourths of a pound of well-washed salt pork with the rind scored in
slices or squares, and uppermost, season with pepper and salt if
needed ; cover all with hot water, and bake six hours or longer in
a moderate oven, adding hot water as needed ; they can not be
baked too long. Keep covered so that they will not burn on the
top, but remove cover an hour or two before serving, to brown the
top and crisp the pork. This is the Yankee dish for Sunday breakfast.
It is often baked the day before, allowed to remain in the oven all

206 MEATS.

night, and browned in the morning. Serve in the dish in which
they are cooked, and always have enough left to know the luxury
of cold beans, or baked beans warmed over. If salt pork is too
robust for the appetites to be served, season delicately with salt,
pepper, and a little butter, and roast a fresh spare-rib to serve with

them.

FRIED VEAL CUTLETS.

Make a batter of half pint of milk, a well-beaten egg, and flour-,
fry the veal brown in sweet lard or beef-drippings, dip it in the
batter and fry again till brown ; drop some spoonfuls of batter in
the hot lard after the veal is taken up, and serve them on top of
the meat ; put a little flour paste in the gravy with salt and pepper,
let it come to a boil and pour it over the whole. The veal should
be cut thin, pounded, and cooked nearly an hour. Cracker crumbs
and egg may be used instead of batter, but the skillet should then
be kept covered, arid the veal cooked slowly for half an hour over
a moderate fire. If a gravy is wanted sprinkle a little flour in the
pan, add salt and pepper and a little water, let come to a boil, and
pour over the cutlets; or, pound well, squeeze juice of lemon over
the slices, let stand an hour or two, dip in beaten egg and then in
fine bread-crumbs (if no stale bread is at hand dry slices in a cool
oven), plunge at once into hot fat enough to cover. The slices wiU
brown before they are thoroughly cooked, and the pan should be
drawn aside to a cooler place to " finish" more slowly.

Fish may be fried in the same way; when done the meat will sep-
arate readily from the bone when a knife is inserted. They may be
dipped in milk and then in flour, instead of in egg and bread-
crumbs ; sift salt evenly over the meat or fish just before serving.
The bread-crumbs should be fine; if coarse, they crumble off with
the egg in cooking.

VEAL LOAF.

Chop fine three pounds of leg or loin of veal and three-fourths
pound salt pork, chopped finely together; roll one dozen crackers,
put half of them in the veal with two eggs, season with pepper and
a little salt if needed; mix all together and make into a solid form;
then take the crackers that are left and spread smoothly over the
outside ; bake one hour, and eat cold. Gov. Tilden, N. Y.

MEATS. 207

ROAST LOIN OF VEAL.

Wash and rub thoroughly with salt and pepper, leaving in the
kidney, around which put plenty of salt; roll up, let stand two
hours ; in the meantime make dressing of bread-crumbs, salt, pep-
per, and chopped parsley or thyme moistened with a little hot
water and butter some prefer chopped salt pork also add an egg.
Unroll the veal, put the dressing well around the kidney, fold, and
secure well with several yards white cotton twine, covering the
meat in all directions ; place in the dripping-pan with the thick
side down, put to bake in a rather hot oven, graduating it to
moderate heat afterward ; in half an hour add a little hot water to
the pan, baste often ; in another half hour turn over the roast, and
when nearly done, dredge lightly with flour, and baste with melted
butter. Before serving, carefully remove the twine. A four-pound
roast thus prepared will bake thoroughly tender in about two hours.
To make the gravy, skim off fat if there is too much in the drippings,
dredge some flour in the pan, stir until it browns, add some hot
water if necessary, boil a few moments and serve in gravy-boat.
This roast is very nice to slice down cold for Sunday dinners.
Serve with green pease and lemon jelly.

STEWED KIDNEY.

Boil kidneys the night before till very tender, turn meat and
gravy into a dish and cover over. In the morning, boil for a few
moments, thicken with flour and water, add part of an onion chopped
very fine, pepper, salt, and a lump of butter, and pour over toasted
bread well buttered. Mrs. E. L. F.

VEAL STEW.

Boil two and a half pounds of the breast of veal one hour in
water enough to cover, add a dozen potatoes, and cook half an hcur ;
before taking off the stove, add one pint of milk and flour enough
to thicken ; season to taste. If preferred, make a crust as for
chicken-pie, bake in two pie-pans, place one of the crusts on the
platter, pour over the stew, and place the other on top. Kate Thomp-
son, Mittersburg, Ky.

208 MEATS.

SWEET-BREADS.

These are great delicacies. There are two in a calf, one from
neck called " throat sweet-bread," the other from near the heart
called "heart sweet-bread." The latter is most delicate. Select
the largest. The color should be clear and a shade darker than the
fat. Before cooking let the sweet- breads lie for half an hour in
luke-warm water, then throw 7 into boilmg water to blanch and
harden, and then into cold water to cool ; after which draw off the
outer casing, remove the little pipes, and cut into thin slices. Sweet-
breads do not keep well, and should be fresh, and must be kept in
a cold, dry place. They should be thoroughly cooked. In lard-
ing sweet-bread, take deep, long stitches, or they will break out.

To broil, prepare as above, spread plenty of butter over them,
and broil on a gridiron over hot coals, turning often.

To fricassee, cut up the remnant of a cooked sweet-bread in small
pieces, prepare a gravy by melting two table-spoons butter and
stirring in a table-spoon flour, and adding a tea-cup of soup stock
or water; lay pieces of sweet-bread in pan with gravy, season with
pepper and salt, ?.nd boil up once. Garnish with sliced lemon or
pieces of fried bread. If sweet-breads are fresh, cut into thin slices,
let simmer slowly in the gravy for three-quarters of an hour, and
add a well-beaten egg, two table-spoons cream, and a spoonful
chopped parsley; stir all together for a few minutes, and serve im-
mediately.

To fry, parboil five minutes, wipe dry, lard with narrow strips of
salt fat pork with a larding-needle, put a very little butter or lard
into a frying-pan, lay in the sweet-breads when it is hot, and fry to
a crisp brown, turning often. Or, slice thin, sprinkle over grated
nutmeg and chopped parsley, dip into a batter made of one cup
milk, one egg, one cup of flour, a pinch of salt, and a half tea-
spoon baking-powder, and fry like fritters.

To roast, parboil large ones, and, w T hen cold, lard with salt pork
as above. Roast brown in a moderate oven, basting often with
butter and water. Serve with white sauce or tomato sauce poured
over them. For sweet-breads with green pease, lard five sweet-breads
with strips of salt pork (project evenly about half an inch on the
upper side), put on the fire with a half pint water, and let stew

MEATS.

slowly for half an hour, take out and put in a small dripping-pan
with a little butter and a sprinkle of flour; brown slightly, add half
a gill of mingled milk and water, and season with pepper ; heat a
half pint of cream, arid stir it in the gravy in the pan. Have pease
ready boiled and seasoned, place the sweet-breads in the center of
the dish, pour the gravy over them, and put pease around them.

VEAL WITH OYSTERS.

Fry two pounds tender veal cut in thin bits, and dredged with
flour, in sufficient hot lard to prevent sticking ; when nearly done
add one and a half pints of fine oysters, thicken with flour, season
with salt and pepper, and cook until done. Serve hot in covered dish.

STUFFED HEART.

Take a beef's or sheep's or veal's heart, wash deeply and thoroughly
so as to remove all blood, make the two cells into one by cutting
through the partition with a long, sharp knife, being careful not to
cut through to the outside ; make a stuffing of bread crumbs same
as for roast turkey, fill the cavity, cover with greased paper or cloth
to secure stuffing, and bake in a deep pan with plenty of water, for
two hours or longer, basting and turning often, as the upper part
particularly is apt to get dry. While heart is roasting, put the valves
or " deaf ears," which must be cut off after washing, into a sauce-
pan, with pint of cold water and a sliced onion. Let simmer slowly
one hour ; melt in saucepan tablespoon of butter, add a tablespoon
flour, then the strained liquor from valves, and serve as gravy.

VEAL OR CHICKEN POT-PIE.

Put two or three pounds veal (a piece with ribs is good), cut in a
dozen pieces, in a quart of cold water; make a quart of soda-bis-
cuit dough, take two-thirds of dough, roll to a fourth of an inch
thick, cut in strips one inch wide by three long ; pare and slice six
potatoes ; boil veal till tender, take out all but three or four pieces,
put in two handfuls of potatoes and several strips of dough, then
add pieces of veal and dough, seasoning with salt, pepper, and a
little butter, until all the veal is in pot; add boiling water enough
to cover, take rest of dough, roll out to size of pot, cut several holes
to let steam escape, and place over the whole. Put on a tight lid

and boil (gently} twenty or thirty minutes without uncovering.

PASTRY

Butter or lard for pastry should be sweet, fresh and solid.
When freshly-made butter can not be hud, wash well, kneading
while under cold water, changing the water two or three times, and
then wiping dry with a napkin. The board on which the butter is
rolled should be hard and smooth, and never used for any other
purpose.

A very nice paste for family use may be made by reducing the
quantity of shortening to even so little as a half pound to a quart
of flour, especially when children or dyspeptics are to be considered.
With the exception of mince-pies, which are warmed over before
serving, all pies should be eaten the day they are baked. In warm
weather, when not ready to bake immediately after making up
paste, keep it in the ice-chest till wanted, several days if necessary,
and, in any event, it is better to let it thus remain for one or two
hours. Roll always with a well-floured rolling-pin.

To prevent the juice of pies from soaking into the under crust,
beat an egg well, and with a bit of cloth dipped into the egg, rub
over the crust before filling the pies.

For a more wholesome pie-crust shortening, boil beans or potatoes
'until soft, make into a broth, work through a colander, mix as much
into the flour as can be done and preserve sufficient tenacity in the
dough. Knead moderately stiff, and roll a little thicker than crust
shortened with lard. It is a good plan to make a puff-paste for the
top crust, and for the under crust use less shortening.

When using green currants, pie-plant, gooseberries, or other fruits
which require the juice to be thickened, fill the lower crust, sprinkle

(210)

PASTRY. 211

corn starch evenly over, and put on the upper crust. This pre-
vents the juice from running over, and, when cold, forms a nice
jelly. Do not sprinkle with sugar until the fruit is placed in the
crust, as the sugar sets the juice free. In all pies with top crust,
make air-holes, or the crust will burst. These may be arranged in
any fanciful shape, and are best made by the point of the bowl of
an inverted tea-spoon pressed through the crust while on the board,
and gently drawn apart when taken up to put over the fire. Mer-
ingue, for pies or puddings, is made in the proportion of one table-
spoon sugar to white of one egg, with flavoring added. Never fill
pies until just before putting them in the oven. Always use tin
pie-pans, since, in earthen pans, the under crust is not likely to be
well baked. Just before putting on the upper crust, wet the rim
of the lower with the finger dipped in water, or with a thick paste
of flour and water, or egg and flour, and press the two crusts firmly
together; this will prevent that bane of all pastry cooks a burst
pie. Bake fruit pies in a moderate oven, having a better heat at
the bottom than at the top of the oven, or the lower crust will be
clammy and raw. When done, the crust will separate from the
pan, so that the pie may be easily removed. Remove at once from
the tins, or the crust will become "soggy."

The secret of success in making puff-paste is to secure the great-
est possible number of layers of butter and dough (alternately) as
the result of folding and rolling. This is best accomplished, as will
readily be perceived, by increasing the quantity of butter; the more
you use, the greater the number of layers before the butter is ex-
hausted by absorption into the dough. On the other hand, too
much butter produces equally bad results ; a quantity of butter
equal to the flour is the most, and three-fourths pound of butter
to a pound of flour the least, that can be used in puff-paste with
good results. For pastry for the family table the proportion of
butter may be reduced to one-fourth as much butter as flour, and
lard or suet may be substituted for butter.

In making puff-paste, it is a mistake to suppose that lessening the
quantity of butter is economical. For instance, tartlets cut one-
fourth of an inch thick from paste made with half a pound of but-
ter to a pound of flour, will not be any thicker or higher when

212 PASTRY.

baked than those cut from paste half as thick made with
three-fourths pound butter to a pound of flour. Thus, by using one-
fourtli more butter double the bulk results, besides the satisfaction
of having good light pastry. In washing or egging pastry, be care-
ful not to allow the egg or milk, or whatever is used, to run down
over the edges, or, as it sets by the heat of the oven, it will bind
the edges and prevent them from opening fully. In rolling, use
the rolling-pin as lightly as possible, and take care that the pressure
is even. The layers will be even or uneven just in proportion as
the pressure is even or uneven. Be careful not to break the dough,
or the butter will be forced through, and thus destroy the evenness
of the layers. If the dough breaks, cover it with a piece of "plain
dough," dust it well with flour, and continue rolling. (It is well
to keep a piece of plain dough in reserve for this purpose.)

AUNTY PHELPS' PIE CRUST.

To one pint of sifted flour, add one even tea-spoon baking powder,
and sweet cream enough to wet the flour, leaving crust a little stiff.
This is enough for two pies.

GOOD COMMON PASTE.

One coffee-cup lard, three of sifted flour, and a little salt. In
winter soften the lard a little (but not in summer), cut it well into
the flour with a knife, then mix with cold water quickly into a
moderately stiff dough, handling as little as possible. This makes
four common-sized covered pies. Take a new slice of paste each
time for top crust. After rolling spread with a tea-spoon, butter,
fold and roll again, using the trimmings, etc., for under crust.
Miss Katy Eupp.

GRAHAM PASTE.

Mix lightly half a pound Graham flour, half a pint sweet cream,
half a teaspoon salt, roll, and bake like other pastry.

PUFF PASTE.

Take three-fourths pound of butter (be sure that it is of the best
quality), free it from salt (by working it in water), form it in a
square lump, and place it in flour for half an hour to harden ; place
one pound of flour in a bowl, take two ounces of butter and rub it
** fine " into the flour, wet the flour into dough with cold water,

PASTEY. 213

making it aa neat- ab possible the same consistency as the butter
(so that At. two will roll out evenly together) ; now place the dough
on the pastry board, dust it under and over with flour, and roll it
out in a piece say twelve inches long and six wide ; now flour butter
well, and roll that out in a sheet about eight inches long and five
wide, (this will cover about three-fourths of the dough, leaving one-
fourth of the dough, and about half an inch around the sides and
top edge, without butter). Place the sheet of butter on the dough
as described ; take half a iea-spoon cream tartar, mix it with twice
its bulk of flour, and sprinkle it evenly over the butter; now fold
the one-fourth not covered with butler, over on the butter, then
fold the other part with the butter on it over on that, and you will
then have three layers of dough ai?d two of butter. Roll out to its
original size, dust with flour, fold it as before, roll out again, dust
with flour, and fold again; repeat twice more, giving it four rollings
and foldings ; when rolled out for the last time, cut it through in
two even pieces, and place one on the other, and the paste is ready
to roll in any shape desired.

In w r arm weather it is necessary to place it in a cool place after
every second rolling ; in very warm weather after each rolling, and
sometimes on ice. A good, firm, tough butter is best for the pur-
pose. Take care not to use carbonate of soda or saleratus instead
of cream tartar ; use a sharp cutter to cut out tartlets ; give a rapid
downward cut so that it will cut, not drag through, so that the
layers may not be pressed together, so as to prevent their opening
readily when baking, thus preventing the tartlets from raising fully.
After they are cut, place them on the pans or in the patty-pans
upside down, because the cutter in dividing the paste presses down
ward toward the board, closing the layers, and if placed in oven
right side up, the edges pressed somewhat closely together can not
open fully, consequently do not rise well, but, if inverted, the layers
open more evenly at the edges. C. H. King, Orange, N. J.

PUFF PASTE.

One heaping pound superfine sifted flour, one of butter, winch
has first been folded in a napkin and gently pressed to remove all

214 PASTRY.

moisture; place the flour on board (or marble slab is better), make
a well in center, squeeze in juice of half a lemon, and add yolk of
one egg, beaten with a little ice-water ; stir with one hand and drop
in ice- water with the other, until the paste is as hard as the butter ;
roll paste out in a smooth square an inch thick, smooth sides with
a rolling-pin, spread the butter over half the paste; lay the other
half over like an old-fashioned turn-over, leave it for fifteen min-
utes in a cold place, then roll out in a long strip, keeping the edges
smooth, and double it in three parts, as follows: Fold one-third over
on the middle third, roll it down, then fold over the other outside
third, roll out in a long strip and repeat the folding process rolling
across this time so that the butter may not run "in streaks" by
being always rolled the same way ; let it lie for fifteen minutes, and
repeat this six times, allowing fifteen minutes between each rolling
to cool, otherwise the butter will "oil," and the paste is ready for
use. Handle as little as possible through the whole process. All
the flour used must be of the very best quality, and thoroughly
sifted. The quantity of water depends on the capacity of the flour
to absorb it, which is quite variable. Too little makes the paste
toug 1 !, and too much makes it thin, and prevents the flakiness so
desirable. Rich paste requires a quick oven. This may be made
in one-fourth the quantity given above, and is then much more
easily handled. Mrs. V. G. Hush, Minneapolis, Minn.

PASTE WITH SUET.

Roll a half-pound of the best suet, with very little membrane
running through it, on a board for several minutes, removing all
tne skin and fibers that appear when rolling ; the suet will be a
pure and sweet shortening, looking like butter; or the suet may
be chopped fine and the fibers removed. Rub the suet into a
pound of flour, add a tea-spoon salt, and mix it with a half
pint of ice-water ; roll out for the plates, and put on a little butter
in flakes, rolling it in as usual. Some add a tea-spoon baking-
powder.

APPLE MERINGUE PIE.

Pare, slice, stew and sweeten ripe, tart and juicy apples, mash
and season with nutmeg, (or stew lemon peel with them for flavor),
fill crust and bake till done ; spread over the apple a thick meringue

PASTET. 215

made by whipping to froth whites of three eggs for each pie, sweet-
ening with three table-spoons powdered sugar ; flavor with vanilla,
beat until it will stand alone, and cover pie three-quarters of an
inch thick. Set back in a quick oven till well " set," and eat cold.
In their season substitute peaches for apples.

APPLE CUSTARD PIE.

Peel sour apples and stew until soft, and not much water is left
in them, and rub through a colander. Beat three eggs for each
pie. Put in in proportion of one cup butter, and one of sugar for
three pies. Season with nutmeg. Mrs. D. G. Cross.

DRIED APPLE PIE.

Very good pies may be made of the " Alden " dried apples, by
stewing in a very little water ; sweeten and make like any other.
The home dried apples are best when stewed very soft, and mashed
through a colander. When stewing put in two or three small pieces
of lemon or orange peel (previously dried and saved for cooking
purposes); flavor with a very little spice of any kind. Sweeten and
season before putting into the pie-pan. A beaten egg may be stirred
in. Bake with two crusts, rolled thin, and warm slightly before

eating.

SLICED-APPLE PIE.

Line pie-pan with crust, sprinkle with sugar, fill with tart apples
sliced very thin, sprinkle sugar and a very little cinnamon over
them, and add a few small bits of butter, and a table-spoon
water; dredge in flour, cover with the top crust, and bake
half to three-quarters of an hour; allow four or five table-spoons
sugar to one pie. Or, line pans with crust, fill with sliced apples,
put on top crust and bake; take off top crust, put in sugar, bits of
butter and seasoning, replace crust and serve warm. It is delicious
with sweetened cream. Crab-apple pie, if made of "Transcend-
ents," will fully equal those made of larger varieties of the apple.

Mrs. D. Buxton.

BANANA PIE.

Slice raw bananas, add butter, sugar, allspice and vinegar, or
boiled cider, or diluted jelly; bake with two crusts. Cold boiled
sweet potatoes may be used instead of bananas, and are very nice.

216 PASTRY.

CORN STARCH PIES.

One quart milk, yolks of two eggs, two table-spoons corn starch,
two cups sugar; mix starch in a little milk, boil the rest of the
milk to a thick cream, beat the yolks and add starch, put in the
boiled milk and add sugar ; bake with an under crust, beat whites
with two table-spoons sugar, and put on top of pies, and, when
done, return to oven and brown. Mrs. J. W. Grubbs, Richmond,

CREAM PIE.

Beat thoroughly together the white of one egg, half tea-cup sugar,
and table-spoon of flour; then add tea-cup rich milk (some use part
cream), bake with a bottom crust, and grate nutmeg on top. Mrs.

Luther Liggett.

CREAM PIE.

Pour a pint cream upon a cup and a half powdered sugar; let
stand until the whites of three eggs have been beaten to a stiff
froth ; add this to the cream, and beat up thoroughly, grate a little
nutmeg over the mixture, and bake in two pies without upper
crusts. Mrs. Henry C. Meredith,

WHIPPED CREAM PIE.

Sweeten with white sugar one tea-cup very thick sweet cream,
made as cold as possible without freezing, and flavor with lemon
or vanilla to taste; beat until as light as eggs for frosting, and keep
cool until the crust is ready ; make crust moderately rich, prick well
with a fork to prevent blistering, bake, spread on the cream, and
to add finish put bits of jelly over the top. The above will make
two pies. Mrs, A. M. Alexander, Harrisburg.

CRUMB PIE.

Soak in a little warm water one tea-cup bread-crumbs half an
hour, add three table-spoons sugar, half a table-spoon butter, half a
cup of cold water, a little vinegar, and nutmeg to suit the taste;
bake with two crusts, made the same as for other pies. Miss Syl-
via J. Courier.

COCOA-NUT PIE.

One pint milk, a cocoa-nut, tea-cup sugar, three eggs ; grate cocoa-
nut, mix with the yolks of the eggs and sugar, stir in the milk,
filling the pan even full, and bake. Beat whites of eggs to froth.

PASTRY. 217

stirring in three table-spoons pulverized sugar, pour over pie and
bake to a light brown. If prepared cocoa-nut is used, one heaping
tea-cup is required. Miss N. B. Brown, Washington City.

CUSTARD PIE.

Heat one quart good rich milk in a tin-pan set in a skillet of hot
water; take five eggs, four large table-spoons sugar, and a little
salt, beat sugar and eggs a little, and pour in the milk ; flavor to
suit the taste and have oven hot when put in to bake. Then cook
slowly so as not to boil, as that spoils it ; test with a knife, when
done it will not stick to blade. Without the crust, this makes a
delicious baked custard. Bake in a deep tin Mrs. C. B. Boody,
J&rkhoveti,

CUSTARD PIE.

For a large pie, take three eggs, one pint of milk, half cup sugar,
and flavor. The crust for custard pies may be baked (not too hard)
before putting in the custard ; prick it before putting it in oven to
prevent blistering. This prevents it from becoming soggy. Mrs.

N. S. Long.

CHESS PIE.

Three eggs, two-thirds cup sugar, half cup butter (half cup milk
may be added if not wanted so rich) ; beat butter to a cream, then
add yolks and sugar beaten to a froth with the flavoring ; stir all
together rapidly, and bake in a nice crust. When done, spread
with the beaten whites, and three table-spoons sugar and a little
flavoring. Return to oven, and brown slightly. This makes one
pie, which should be served immediately. Mrs. J. Carson, Glendale.

GREEN CURRANT PIE.

Line an inch pie-dish with good pie-crust, sprinkle over the bot-
tom two heaping table-spoons sugar and two of flour (or one of corn
starch) mixed ; then pour in one pint green currants washed clean,
and two table-spoons currant jelly ; sprinkle with four heaping
table-spoons sugar, and add two table-spoons cold water ; cover and
bake fifteen or twenty minutes. Miss S. Alice Melching.

RIPE CURRANT PIE.

One cup mashed ripe currants, one of sugar, two table-spoons
Water, one of flour beaten with the yolks of two eggs ; bake, frost

218 PASTRY.

the top with the beaten whites of the eggs and two tablespoons
powdered sugar, and brown in oven. Mrs. W. E. H.,

CHERRY PIE.

Line a pie-tin with rich crust ; nearly fill with the carefully
seeded fruit, sweeten to taste, and sprinkle evenly with a tea-spoon
corn-starch or a table-spoon flour, add a table-spoon of butter cut
into small bits and scattered over the top ; wet edge of crust, put on
upper crust, and press the edges closely together, taking care to pro-
vide holes in the center for the escape of the air. Pies from black-
berries, raspberries, etc., are all made in the same way, regulating
the quantity of the sugar by the tartness of the fruit.

LEMON PIE.

One lemon grated, one cup sugar, the yolks of three eggs, small
pieces butter, three table-spoons milk, two tea-spoons corn starch ;
beat all together and bake in a rich crust; beat the whites with
three table-spoons sugar, place on the pie when done, and then
brown in the oven. Mrs. W. E. Scobey.

LEMON PIE.

Four eggs, one and a half cups sugar, two-thirds cups water, two
table-spoons flour, one lemon. Beat the yolks of eggs until very
smooth (beat the yolks a long time and whip the whites well), add
the grated peel of lemon and the sugar, beat well, stir in the flour,
and add the lemon juice (if lemons are small two may be necessary),
and lastly the water; stir well, and pour in pie-pans lined with*
paste. When baked, take from oven, and spread over them the
whites of the eggs beaten dry and smooth with four table-spoons
pulverized sugar ; return to oven and brown slightly. The above
recipe is for two pies. Mrs. Virginia C. Meredith.

APPLELESS MINCE-MEAT.

Chop fine eight pounds green tomatoes, add six pounds sugar, one
ounce each of cloves, cinnamon and allspice, simmer slowly till
tomatoes are clear, then put away in a covered jar. For pies in
winter, take in the proportion of two-thirds tomatoes and one-third
meat, and season with butter, boiled cider, sugar if needed, etc., as.
regular mince pies would be seasoned.

PASTRY. 219

MINCE-MEAT.

Take five or six pounds scraggy beef a neck piece will do and
put to boil in water enough to cover it; take oft' the scum that
rises when it reaches the boiling point, add hot water from time to
time until it is tender, then remove the lid from the pot, salt, let
boil till almost dry, turning the meat over occasionally in the liquor,
take from the fire, and let stand over night to get thoroughly cold;
pick bones, gristle, or stringy bits from the meat, chop very fine,
mincing at the same time three pounds of nice beef suet ; seed and
cut four pounds raisins, wash and dry four pounds currants, slice
thin a pound of citron, chop fine four quarts good-cooking tart ap-
ples; put into a large pan together, add two ounces cinnamon, one
of cloves, one of ginger, four nutmegs, the juice and grated rinds
-of two lemons, one table-spoon salt, one tea-spoon pepper, and two
pounds sugar. Put in a porcelain kettle one quart boiled cider, or,
Tbetter still, one quart currant or grape juice (canned when grapes
are turning from green to purple), one quart nice molasses or syrup,
,and, if you have any syrup left from sweet pickles, add some of
that, also a good lump of butter ; let it come to boiling point, and
pour over the ingredients in the pan after having first mixed them
well, then mix again thoroughly. Pack in jars and put in a cool
place, and, when cold, pour molasses over the top an eighth of an
inch in thickness, and cover tightly. This will keep two months.
For baking, take some out of a jar, if not moist enough add a little
hot water, and strew a few whole raisins over each pie. Instead of
foiled beef, a beefs-heart or roast meat may be used ; and a good
proportion for a few pies is one- third chopped meat and two- thirds
-apples, with a little suet, raisins, spices, butter, and salt.

The above is a good formula to use, but, of course, may be varied
to suit different tastes or the material at hand. If too rich, add
more chopped apples ; in lieu of cider, vinegar and water in equal
proportions may be used ; good preserves, marmalades, spiced
pickle?, currant or grape jelly, canned fruit, dried cherries, etc.,
may take the place of raisins, currants and citrons. Wine or
brandy is considered by many a great improvement, but if
causeth thy brother to offend " do not use it. Lemon and vanilla
extracts are often used, also preserved lemon or orange peel. The

220 PASTE Y.

mince-meat is better to stand over night, or several days, before
baking into pies, as the materials will be more thoroughly incorpo-
rated. Many prefer to freeze their pies after baking, heating them as

needed.

MINCE-MEAT.

1 Two bowls chopped apples, one of chopped meat, with one-fourth
pound suet, grated rind and juice of one lemon, two tea-cups mo
lasses, one large tea-spoon each of cinnamon and cloves, one nut-
meg, one pound raisins, half pound currants, one-fourth pound
citron cut fine, one quart cider, and sugar and salt to taste. Mrs. J.
R. Wilcox, New Haven,

MOCK MINCE-PIE.

Twelve crackers rolled fine, one cup hot water, half cup vinegar,
one cup molasses, one of sugar, one of currants, one of raisins, spice
to taste; measure with a 'tea-cup. Some use one cup dried bread-
crumbs, and also add a small cup butter. This is for four pies.
Mrs. Annie E. Gillespie,

ORANGE PIE.

Grated rind and juice of two oranges, four eggs, four table-spoons
sugar, and one of butter ; cream the butter and sugar, add the
beaten eggs, then the rind and juice of the oranges, and, lastly, the
whites beaten to a froth, and mixed in lightly. Bake with an under
crust. Gov. Stearns, Florida.

PlE-FLANT PlE.

Mix half tea-cup white sugar and one heaping tea-spoon flour
together, sprinkle over the bottom crust, then add the pie-plant cut
up fine ; sprinkle over this another half tea-cup sugar and heaping
tea-spoon flour; bake fully three-quarters of an hour in a slow oven.
Or, stew the pie-plant, sweeten, add grated rind and juice of a
lemon and yolks of two eggs, and bake and frost like lemon pie.

Mrs. D. Biixton.

PEACH PIE.

Bake in two separate tins an under and upper crust in a quick oven
fifteen minutes; when done place in the lower crust one quart peaches
prepared by slicing, and adding three table-spoons each of sugar and
cream, cover with the top crust, and place in oven for five minute*.

PASTRY. 221

Treat strawberries, raspberries, etc., in the same way. Mrs. F. L.

T., New Orleans.

PEACH PIE.

Line a pie-tin with puff-paste, fill with pared peaches in halves-
or quarters, well covered with sugar ; put on upper crust and bake ;
or make as above without upper crust, bake until done, remove
from the oven, and cover with a meringue made of the whites of
two eggs, beaten to a stiff froth with two table-spoons powdered
sugar; return to oven and brown slightly. Canned peaches may
be used instead of fresh, in the same way.

DRIED-PEACH PIE.

Stew peaches until perfectly soft, mash fine, and add, for two
pies, half tea-cup sweet cream, and one tea-cup sugar; bake with
two crusts. Or, omit cream, and add half tea-cup boiling water,
and butter size of a hickory-nut.

POTATO PIE.

A common-sized tea-cup of grated raw potato, a quart sweet milk;
Jet milk boil and stir in grated potato ; when cool add two or three
eggs well beaten, sugar and nutmeg to taste ; bake without upper
crust ; eat the day it is baked. This recipe is for two pies. Miss
Sarah Thomson, Delaware.

POTATO PIE.

Boil either Irish or sweet potatoes until well done, mash and rub
through a sieve ; to a pint of pulp, add three pints sweet milk,
table-spoon melted butter, tea-cup sugar, three eggs, pinch of salt,
and nutmeg or lemon to flavor. Use rich paste for under crust.
Mrs. R. C. Carson, Harrisburg.

PUMPKIN PIE.

Stew pumpkin, cut into small pieces, in a half pint water ; and,,
when soft, mash with potato-masher very fine, let the water dry
away, watching closely to prevent burning or scorching ; for each
pie take one well-beaten egg, half cup sugar, two table-spoons pump-,
kin, half pint rich milk (a little cream will improve it), a little
salt; stir well together, and season with cinnamon or nutmeg; bake
with under crust in a hot oven. Some steam pumpkin instead of
stewing it. Mrs. A. B. Morey.

222 PASTRY.

PINE-APPLE PIE.

A cup of sugar, a half cup butter, one of sweet cream, five eggs,
one pine-apple grated ; beat butter and sugar to a cream, add beaten
yolks of eggs, then the pine-apple and cream, and, lastly, the beaten
whites whipped in lightly. Bake with under crust only. Mrs. Wm.
Smith, Jacksonville, Florida.

PRESERVE PUFFS.

Roll out puff-paste very thin, cut into round pieces, and lay jam
on each, fold over the paste, wet edges M'ith white of an egg, and
close them ; lay them on a baking sheet, ice them, and bake about
fifteen minutes. Mrs. H. A. E.

PLUM COBBLER.

Take one quart of flour, four table-spoons melted lard, half tea-
spoon salt, two tea-spoons baking-powder ; mix as for biscuit, with
either sweet milk or water, roll thin, and line a pudding-dish or
dripping-pan, nine by eighteen inches ; mix three table-spoons flour
and two of sugar together, and sprinkle over the crust; then pour
in three pints canned damson plums, and sprinkle over them one
coffee-cup sugar ; wet the edges with a little flour and water mixed,
put on upper crust, press the edges together, make two openings by
cutting two incisions at right angles an inch in length, and bake in
a quick oven half an hour. Peaches, apples, or any kind of fresh
or canned fruit, can be made in the same wav. Miss S. Alice
Melching.

SOUTHERN TOMATO PIE.

For one pie, peel and slice green tomatoes, add four table-spoons
vinegar, one of butter, three of sugar ; flavor with nutmeg or
cinnamon ; bake with two crusts slowly. This tastes very much
like a green apple pie. Mrs. Ceba Hull.

VINEGAR PIE.

One egg, one heaping table-spoon flour, one tea-cup sugar; beat
all well together, and add one table-spoon sharp vinegar, and one
tea-cup cold water ; flavor with nutmeg and bake with two crusts.
Mrs. B. A. Fay.

PASTE Y. 223

BINA'S STRAWBERRY SHORTCAKE.

Two heaping tea-spoons baking powder sifted into one quart flour,
scant half tea-cup butter, two table-spoons sugar, a little salt,
enough sweet milk (or water) to make a soft dough ; roll out almost
as thin as pie-crust, place one layer in a baking-pan, and spread
with a very little butter, upon which sprinkle some flour, then add
another layer of crust and spread as before, and so on until crust is
all used. This makes four layers in a pan fourteen inches by seven.
Bake about fifteen minutes in a quick oven, turn out upside down,
take off the top layer (the bottom when baking), place on a dish,
spread plentifully with strawberries (not mashed) previously sweet-
ened with pulverized sugar, place layer upon layer, treating each
one in the same way ; and when done you will have a handsome
cake, to be served warm with sugar and cream. The secret of
having light dough is to handle it as little and mix it as quickly as
possible. Shortcake is delicious served with charlotte-russe or
whipped cream. Raspberry and peach shortcakes may be made in

the same way.

ORANGE SHORTCAKE.

One quart flour, two table-spoons butter, two tea-spoons baking
powder thoroughly mixed with the flour ; mix (not very stiff) with
cold water, work as little as possible, bake, split open, and lay
sliced oranges between ; cut in squares and serve with pudding
sauce. Berries may be used instead of oranges. Mrs. Canby, Belle-
fontaine.

APPLE TARTS.

Pare, quarter, core, and boil in a half tea-cup of water until very
soft, ten large tart apples ; beat till very smooth, then add the yolks
of six eggs or three whole eggs, juice and grated rind of two lemons,
half cup butter, one and a half cups sugar, or more if not sweet
enough ; beat all thoroughly, line little tart-tins with puff-paste,
and fill with the mixture, bake five minutes in a hot oven. If
wanted very nice, take the whites of the six eggs (when the yolks
of six are used), mix with six table-spoons pulverized sugar, spread
on the top of the tarts, return to oven and brown slightly.

For almond tarts, beat to a cream the yolks of three eggs and a
quarter of a pound of sugar, add half a pound of shelled almonds

224 PASTRY.

pounded slightly, put in tart-tins lined with puff-paste; bake eight
minutes.

For cocoa-nuts, dissolve half pound sugar in quarter of a pint
water, add half a grated cocoa-nut, let this boil slowly for a few
minutes, and when cold, add the well-beaten yolks of three eggs
and the white of one ; beat all well together, and pour into patty-
pans lined with a rich crust; bake a few minutes.

When removed from oven, cover the tarts with a meringue made
of the whites of the three eggs, mixed with three table-spoons sugar ;
return to oven, and brown delicately.

TART SHELLS.

Roll out thin a nice puff-paste, cut out with a glass or biscuit
cutter, with a wine-glass or smaller cup cut out the center of two
out of three of these, lay the rings thus made on the third, and
bake immediately ; or shells may be made by lining patty-pans with
paste. If the paste is light, the shells will be fine, and may be
used for tarts or oyster patties. Filled with jelly and covered with
meringue (table-spoon sugar to white of one egg), and browned in
oven, they are very nice to serve for tea.

A KENTUCKY GIRL'S PUMPKIN PIE.

Cut pumpkin in halves, remove seeds, bake in a dripping-pan
{skin side of pumpkin downward), with a slow fire, until pulp can
readily be scraped from skin ; mash fine, and while hot add to each
quart pumpkin two table-spoons butter ; when cold, sweeten to
taste ; add one pint cream or new milk, yolks of three eggs, well
beaten and strained, cinnamon and allspice to taste (ginger, if pre-
ferred), one wine-glass of brandy; stir well, and just at the last
add whites of eggs, well whipped. The brandy can be omitted
and not injure recipe. Many like a table-spoon of lemon extract
and less spice. If lemon is used, omit brandy. Bake in deep pie-
plates in a quick oven. L. A. . C. t Lexington, Ky.

PUDDINGS AND SAUCES.

No ingredient of doubtful quality should enter into the composi-
tion of puddings. Suet must be perfectly sweet, and milk should be
fresh and without the least unpleasant flavor. Suet when over kept
and milk soured or curdled in the slightest degree, ruins a pudding
which would otherwise be most delicious. Dried currants, such as
are sold in the market, need very careful and thorough washing
(after which they must be dried in a napkin), and raisins should be
rubbed in a coarse towel to remove steins and all dirt from the out-
side, and afterward carefully seeded. Almonds and spices must be
very finely pounded, and the rinds of oranges or lemons rasped or
grated lightly off (the white part of the peel has no flavor and is an
injury).

In making puddings, always beat the eggs separately, straining
the yolks and adding the whites the last thing. If boiled milk is
used, let it cool somewhat before adding the eggs; W 7 hen fruit is
added, stir it in at the last. Puddings are either baked, boiled or
steamed ; rice, bread, custard, and fruit puddings require a mod-
erate heat ; batter and corn starch, a rather quick oven. Always
bake them as soon as mixed. Add a pinch of salt to any pud-
ding.

Boiled puddings are lighter when boiled in a cloth and allowed
full room to swell, but many use either a tin mold or bowl with
cloth tied over it ; grease the former well on the inside with lard or
butter, and in boiling do not let the water reach quite to the top.
The pudding-bag should be made of firm drilling, tapering from
top to bottom, and rounded on the corners; stitch and fell the
15 (225)

226 PUDDINGS AND SAUCES.

seams, which should be outside when in use, and sew a tape to the
seam, about three inches from top. Wring the bag out of hot
water, flour the inside well, pour in the pudding (which should be
well beaten the instant before pouring), tie securely, leaving room-
to swell (especially when made of Indian meal, bread, rice, or
crackers), and place in a kettle with a saucer at the bottom to pre-
vent burning; immediately pour in enough boiling water to entirely
cover the bag, which must be turned several times, keeping it boiling,
constantly, filling up from the tea-kettle when needed. If the pud-
ding is boiled in a bowl, grease, fill, and cover with a square of
drilling wrung out of hot water, floured and tied on. To use a pan,
tie a cloth tightly over the rim, bringing the ends back together,
and pinning them over the top of the pan ; the pudding may then
be lifted out easily by a strong fork put through the ends or cor-
ners of the cloth. Open bag a little to let steam escape, and serve
immediately, as delay ruins all boiled pudding. For plum pud-
dings, invert the pan w T hen put in the kettle, and the pudding will
not become water-soaked. When the pudding is done, give what-
ever it is boiled in a quick plunge into cold water, and turn out at
once, serving immediately. As a general rule, boiled puddings re-
quire double the time required for baked. Steaming is safer than
either boiling or baking, as the pudding is sure to be light and
wholesome. Put on over cold water and do not remove cover while
steaming. In making sauces, do not boil after the butter is added.
Use brown or powdered sugar for sauces. In place of wine or
brandy, flavor with juice of the grape, or any other fruit prepared
for this purpose in its season by boiling and bottling and sealing
while hot. Pudding cloths, however coarse, should never be
washed with soap, but in clear, clean water, dried as quickly a?
possible, and kept dry and out of dust in a drawer or cupboard
free from smell. Dates are an excellent substitute for sugar in
Graham or any other pudding. Fruit for preserving should
always be gathered in perfectly dry weather and be free from dust
and the morning and evening dew. Never use tin, iron or pewter
spoons or skimmers for preserves.

PUDDINGS AND SA UCES. 227

APPLE HOLEY POLEY.

Peel, quarter and core sour apples, make rich soda-biscuit dough,
{or raised-biscuit dough may be used if rolled thinner), roll to half
an inch thick, slice the quarters, and lay on the prepared paste or
crust, roll up, tuck ends in, prick deeply with a fork, lay in a
steamer and place over a kettle of boiling water, cook an hour and
three-quarters. Or, wrap in a cloth, tie up the ends and baste up
sides, put in kettle of boiling water, and boil an hour and a half
or more, keeping the water boiling constantly. Cut across, and eat
with sweetened cream or butter and sugar. Cherries, dried fruit,
any kind of berries, jelly, or apple-butter (with the two last raisins
may be added), can be used. Mrs. T. B. J.

ORANGE ROLEY POLEY.

Make a light pastry as for apple dumplings, roll in oblong sheets
and lay oranges peeled, sliced, and seeded, thickly all over it ; sprin-
kle with white sugar ; scatter over all a tea-spoon or two of grated
orange -peel, and roll up, folding down the edges closely to keep the
syrup from running out ; boil in a cloth one and one-half hours.
Eat with lemon-sauce prepared as follows: Six eggs, leaving out
the whites of two, half pound butter, one pound sugar, juice of
two lemons and rind of both grated ; place over a slow fire, stir till
Vt thickens like honey. Very nice. Mrs. A. E. Walsh, Nashville,

Tenn.

BOILED APPLE DUMPLINGS.

Add to two cups sour milk one tea-spoon soda, and one of salt,
half cup of butter, lard, flour enough to make dough a little stiffer
ihan for biscuit ; or make a good baking-powder crust ; peel and
core apples, roll out crust, place apples on dough, fill cavity of each
with sugar, encase each apple in coating of the crust, press edges
light together, (it is nice to tie a cloth around each one), put into
kettle of boiling water slightly salted, boil half an hour, taking care
that the water covers the dumplings. They are also very nice steamed.
To bake, make in same way, using a soft dough, place in a shallow
pan, bake in a hot oven, and serve with cream and sugar, or place
in a pan which is four or five inches deep (do not have the dump-
lings touch each other); then pour in hot water, just leaving top of
dumplings uncovered. To a pan of four or five dumplings, add

228 PUDDINGS AND SA UCES.

one tea-cup sugar and half a tea-cup butter; bake from half to
three-quarters of an hour. If water cooks away too much, add more*-
Serve dumplings on platter and the liquid in sauce-boat for dresy
ing. Fresh or canned peaches may be made in the same way.

ROLLED APPLE DUMPLINGS.

Peel and chop fine tart apples, make a crust of one cup rich but-
termilk, one tea-spoon soda, and flour enough to roll; roll half ao
inch thick, spread with the apple, sprinkle well with sugar and cin
namon, cut in strips two inches wide, roll up like jelly-cake, set up
the rolls in a dripping-pan, putting a tea-spoon butter on each, put
in a moderate oven, and baste them often with the juice.

BIRD'S-NEST PUDDING.

Pare and core without quartering enough quick-cooking tart
apples to fill a pudding-pan ; make a custard of one quart milk and
the yolks of six eggs ; sweeten, spice, pour over apples, and bake ;
when done, use the whites of eggs beaten stiff with six table-spoons
white sugar; spread on the custard, brown lightly, and serve either
hot or cold. If necessary, apples may be baked a short time before

adding custard.

BROWN BETTY.

Put a layer of sweetened apple sauce in a buttered dish, add a
few lumps butter, then a layer of cracker crumbs sprinkled with a
little cinnamon, then layer of sauce, etc., making the last layer of
crumbs ; bake in oven, and eat hot with cold, sweetened cream. <
Mrs. T. J. Buxton,

RICE APPLES.

Boil half a pound rice in a custard-kettle till tender in one quart
milk, sweetened with half tea-cup sugar; pare and core with apple-
corer seven or eight good-cooking apples, place in slightly buttered
baking-dish, put a tea-spoon of jam or jelly into each cavity, and
fill with rich cream ; put the rice in around apples, leaving top un-
covered ; bake thirty minutes, then cover with the whites of two
eggs, sift on sugar, and return to the oven for ten minutes. Serve
with sweetened cream. Mrs. S. M. Guy, Mechanicsburg.

BREAD PUDDING.

One quart sweet milk, quart bread-crumbs, four eggs, four table-
spoons sugar ; soak bread in half the milk until soft ; m^b fine,

PUDDINGS AND SAUCES. 229

add the rest of rnilk, the well-beaten eggs and sugar, and a tea-
cup raisins ; bake one hour, serve warm with warm sauce or maple
sugar hard sauce; or, slice, butter, and spread bread with preserves
or jelly, place nicely in a baking-dish. Make a custard of one pint
of sweet milk, three eggs, and sugar to taste, and while boiling
pour it over bread. Place in oven and bake till brown, eat with or

without sauce.

BLACKBERRY MUSH.

To two quarts ripe berries add one and a half pints boiling water,
and one pound sugar ; cook a few moments, then stir in a pint of
wheat flour, boil a few moments longer, put in greased mold to
cool, and serve with cream or hard sauce. Miss H. D. Martin,
New York City.

CORN-STARCH PUDDING.

One pint sweet milk, whites of three eggs, two table-spoons corn-
starch, three of sugar, and a little salt. Put the milk in a pan or
small bucket, set in a kettle of hot water on the stove, and when
it reaches the boiling point add the sugar, then the starch dissolved
in a little cold milk, and lastly the whites of eggs whipped to a
stiff froth; beat it, and let cook a few minutes, then pour into tea-
cups, filling about half full, and set in cool place. For sauce, make
a boiled custard as follows: Bring to boiling point one pint of milk,

add three table-spoons sugar, then the beaten yolks thinned by add-
ing one table-spoon milk, stirring all the time till it thickens ; flavor
with two tea-spoons lemon or two of vanilla, and set to cool. In
serving, put one of the molds in a sauce-dish for each person, and
pour over it some of the boiled custard. Or the pudding may be
made in one large mold.

To make a chocolate pudding, flavor the above pudding with
vanilla, remove two-thirds of it, and add half a cake of chocolate
softened, mashed, and dissolved in a little milk. Put a layer of
half the white pudding into the mold, then the chocolate, then the
rest of the white ; or two layers of chocolate may be used with a
white between ; or the center may be cocoa (made by adding half
a cocoa-nut grated fine), and the outside chocolate; or pine-apple
chopped fine (if first cooked in a little water, the latter makes a
nice dressing), or strawberries may be used. Mrs. D. Buxton.

230 PUDDINGS AND SA UCES.

CREAM PUDDING.

Stir together one pint cream, three ounces sugar, the yolks of
three eggs, and a little grated nutmeg; add the well-beaten whites,
stirring lightly, and pour into a buttered pie-plate on which has
been sprinkled the crumbs of stale bread to about the thickness of
an ordinary crust; sprinkle over the top a layer of bread-crumbs

and bake.

COTTAGE PUDDING.

One cup sugar, half cup butter, one egg, cup sweet milk, tea,
spoon soda dissolved in milk, two tea-spoons cream tartar in the
flour, three cups flour, half tea-spoon extract of lemon. Sprinkle
a little sugar over the top just before putting in the oven, bake in
a small bread-pan, and when done cut in squares, and serve with
sauce made of two table-spoons butter, cup sugar, table-spoon flour
wet with a little cold water and stirred until like cream; add a pint
boiling water, let boil two or three minutes, stirring all the time.
After taking from the fire, add half tea-spoon extract of lemon.
Kutmeg may be used in place of lemon. What is left of the pud-
ding and sauce may be served cold for tea. Mrs. Howard Vosbury.

CHOCOLATE PUDDING.

One quart sweet milk, three ounces grated chocolate, one cup
sugar, yolks of five eggs ; scald milk and chocolate together, and,
when cool, add sugar and eggs, and bake. When done, put beatea
whites and five table-spoons sugar on top, and set in oven to brown.
Or, boil one pint milk, add half cup butter, one of sugar, and three
ounces grated chocolate ; pour this over two slices of bread soaked
in water ; when cool, add the well-beaten yolks of four eggs, bake,
and when done, spread over the whites beaten with sugar, and
brown in oven. Serve hot or cold. Miss Greeley Grubbs, Richmond,

COCOA-NUT PUDDING.

Grate one cocoa-nut, saving the milk if perfectly sweet, boil a
quart of milk, and pour upon it, adding five eggs beaten with one
cup of sugar and one table-spoon butter, add a little salt, two tea*
spoons vanilla extract, and milk from nut, and bake in a pudding-
dish lined with rich paste. This is excellent baked like pie with

P UDDINGS AND 8 A UCES. 231

under crust only. A plainer yet good pudding is made by pouring
one and one-half pints boiling milk over one pint bread-crumbs
and one cup dessicated cocoa-nut mixed ; add two table-spoons sugar
and nutmeg to flavor; bake. Mrs. T. B. Johnson, Lagmnge, Tenn.

ENGLISH CARROT PUDDING.

One pound grated carrots, three-fourths pound chopped suet, half
pound each raisins and currants, four table-spoons sugar, eight
table-spoons flour, and spices to suit the taste. Boil four hours,
place in the oven for twenty minutes, and serve with wine sauce.
Mrs. E. A. TF., Washington, D. C.

DELMONICO PUDDING.
A quart milk, three table-spoons corn-starch dissolved in cold

milk, the yolks of five eggs beaten well, six table-spoons sugar.
Boil three or four minutes, pour into a pudding-dish and bake about
half an hour; beat whites of eggs with six table-spoons sugar, put
over top, and return pudding to oven until it is a delicate brown.
Mrs. J. Holland,

ESTELLE PUDDING.
Three eggs well beaten, two and a half table-spoons sugar, two

of butter, three-fourths cup sweet milk, one of raisins chopped fine,
one table-spoon baking powder, flour to make it the consistency of
cake batter ; or, one-half measure each of Horsford's Bread Prepar-
ation and one coffee-cup flour; steam thirty-five minutes, and serve
with cold cream sauce. Mrs. Andrew Wilson

SIMPLE FRUIT PUDDINGS.
Stew currants, or any small fruits, fresh or dried, with sugar to

taste, and pour hot over thin slices of baker's bread with crust cut
off, making alternate layers of fruit and bread, and leaving a thick
layer of fruit for the last. Put a plate on top, and when cool set
on ice ; serve with sifted sugar, or cream and sugar.

This pudding is delicious made with Boston or milk crackers,
split open, and stewed apricots or peaches, with plenty of juice, ar-
ranged as above. Or another way is to toast and butter slices of
bread, pour over it hot stewed fruit in alternate layers, and serve
warm with rich hot sauce. Mrs. L. S. W.

FIG PUDDING.
Half pound figs, quarter pound grated bread, two and a half

232 PUDDINGS AND SA J 'CES.

ounces powdered sugar, three ounces butf/er, two eggs, one tea-cup
milk; chop figs fine and mix with butter, and by degrees add the
other ingredients; butter and sprinkle a mold with bread-crumbs,
pour in pudding, cover closely, and boil for three hours ; serve with
lemon sauce. Florence Woods Hush.

HALF-HOUR PUDDING.

Beat four table-spoons butter to a cream with half a pint pow-
dered sugar ; add the yolks of three eggs, beating them in thor-
oughly, then a rounded half pint of corn meal, and the whites of
the eggs beaten to a stiff froth. Mix well, and bake in a pudding
dish, well buttered. Serve hot with sauce.

BOILED INDIAN PUDDING.

Warm a pint of molasses and pint of milk, stir well together,
beat four eggs, and stir gradually into molasses and milk ; add a
pound of beef suet chopped fine, and Indian meal sufficient to make
a thick batter ; add a tea-spoon pulverized cinnamon, nutmeg and
a little grated lemon-peel, and stir all together thoroughly; dip
cloth into boiling water, shake, flour a little, turn in the mixture,
tie up, leaving room for the pudding to swell, and boil three hours;
serve hot with sauce made of drawn butter, wine, and nutmeg.
Mrs. A. E. Brand,

BAKED INDIAN PUDDING.

A quart sweet milk, an ounce butter, four well-beaten eggs, tea-
cup corn meal, half pound raisins, fourth pound sugar ; scald milk
and stir in meal while boiling; let stand until blood warm, stir all
well together; bake one and a half hours, and serve with sauce.
Mrs. Carrier.

Kiss PUDDING,

Boil one quart sweet milk in custard-kettle, stir into it four heap-
ing table-spoons sugar and four table-spoons corn starch, dissolved
in a little cold water or milk, and added to the well-beaten and
Strained yolks of four eggs. Have the whites of eggs beaten to a
stiff froth with tea-cup pulverized sugar and one tea-spoon essence
of vanilla, spread on top of pudding, set in a quick oven, and brown ;
take out, sprinkle with grated cocoa-nut, set dish away in a cool

PUDDINGS AND SAUCES. 233

place ; serve cold after three or four hours. The sweet liquor which
settles to the bottom in cooling, serves as a sauce. Mrs. W E. Baxter.

LEMON PUDDING.

Stir into yolks of six eggs one cup sugar, half a cup water, and
the grated yellow rind and juice of two lemons ; soften in warm
1 water six crackers or some slices of cake, lay in bottom of a baking-
dish, pour custard over them, bake till firm; beat whites of eggs to
a froth, add six table-spoons sugar, and beat well ; when custard is
done, pour frosting over it, return to the oven and brown. Eat
either warm or cold. Mrs. Walter Mitchell, Gallipolis.

DELICIOUS LEMON PUDDING.

The juice and grated rind of one lemon, cup sugar, yolks of two
eggs, three well rounded table-spoons flour, a pinch of salt, one pint
rich milk ; mix the flour and part of the milk to a smooth paste,
add the juice and rind of lemon, the cup of sugar, yolks well-beaten,
the rest of the milk (after having rinsed out the egg with it), line
plate with puff-paste one-fourth inch thick, pour in custard, bake
in a quick oven until done. Beat whites to a stiff froth, add two
table-spoons sugar, spread over the top, return to oven and brown.
Serve with very cold cream ; or, for a very nice dish, add w r hipped
cream. This is a rich and not an expensive pudding. The recipe
makes sufficient for six. Mrs. Col. Woods, Greensburg, Pa.

MARCH PUDDING.

One cup dried apples, cup molasses, one and one-fourths cup flour,
fourth cup butter, one egg, one tea-spoon each of soda and cinna-
mon, half tea-spoon cloves; wash and soak apples over night, cut
fine and mix with water in which they were soaked, add molasses
and spice ; mix egg, butter and flour together ; stir soda with apples
and molasses; add and bake immediately; serve hot with sauce made
of half cup butter and one cup sugar, beaten smooth and flavored
with nutmeg, lemon or vanilla.-- Mi#s Lizzie March.

MINUTE PUDDING.

Take sweet milk, or half water and milk, a pinch of salt, let boil,
Btir in wheat flour, as in making corn-meal mush, until same thick-
ness as mush ; remove from fire, and serve at once with sweetened

234 PUDDINGS AND SA UCES.

cream flavored with nutmeg. Some think it improved by adding
blackberries, raspberries or cherries, either canned or fresh, just
before taking from stove.

MOLASSES PUDDING.

Three cups of flour, one each of molasses, melted butter and hot
water ; one tea-spoon soda ; steam three hours ; serve with a sauce
of butter and sugar worked to a cream, with hot water added to
make it the proper consistency, and flavored with vanilla. Some
add a tea-cup raisins. Mrs. Jenks, Belief ontaine.

ONE-TWO-THREE-FOUR PUDDING.

One cup butter, two of sugar, three of flour, four eggs (beaten
separately), one cup sweet milk, and two tea-spoons baking-powder;
flavor with nutmeg, and bake in pudding or cake mold ; leave in
mold till next day, when steam for three-quarters of an hour over a
kettle of boiling water and serve with hot sauce. Mrs. C. A. Malin.

ORANGE PUDDING.

Two large oranges pared and cut in pieces one inch square, put
in bottom of pudding dish, pour over them one cup white sugar,
then make a plain corn starch pudding without sugar, and pour it
over the orange and sugar. Let stand and cool.

PEACH KOLLS.

Stew dried fruit, sweeten, and flavor to taste; make a good
baking-powder crust, roll very thin, spread fruit on, putting thin
slices of butter on the fruit, roll crust up, place in a pan four or
five inches deep, to three or four rolls add one cup sugar, and a
half cup butter ; pour in hot water enough to cover them. Bake
half an hour. Mrs. J. D. Simmons, Pontoloc, Miss.

CHRISTMAS PLUM PUDDING.

One quart seeded raisins, pint currants, half pint citron cut up,
quart of apples peeled and chopped, a quart of fresh and nicely
chopped beef-suet, a quart of sweet milk, a heaping quart of stale
bread-crumbs, eight eggs beaten separately, pint sugar, grated nut-
meg, tea-spoon salt ; flour fruit thoroughly from a quart of flour,
then mix remainder as follows : In a large bowl or tray put the
eggs with sugar, nutmeg and milk, stir in the fruit, bread-crumbs

PUDDINGS AND SAUCES. 235

and suet, one after the other until all are used, adding enough flour
to make the fruit stick together, which will take about all the quart ;
dip pudding-cloth in boiling-water, dredge on inside a thick coating
of flour, put in pudding and tie tightly, allowing room to swell, and
boil from two to three hours in a good-sized pot with plenty of hot
; water, replenishing as needed from tea-kettle. When done, turn in
a large flat dish and send to table with a sprig of holly, or any bit
of evergreen with bright berries, stuck in the top. Serve with any
pudding-sauce. This recipe furnishes enough for twenty people,
but if the family is small, one-half the quantity may be prepared,
or it is equally good warmed over by steaming. For sauce, cream a
half pound sweet butter, stir in three-quarters pound brown sugar,
and the beaten yolk of an egg ; simmer for a few moments over a
slow fire, stirring almost constantly ; when near boiling add a half
pint bottled grape-juice, and serve after grating a little nutmeg on
the surface. Mrs. Ex-Gov. Coke, Texas.

ENGLISH PLUM PUDDING.
Beat six yolks and four whites of eggs very light, and add to them

a tumtifer of sweet milk ; stir in gradually one-fourth pound grated
or chopped stale bread, a pound flour, three-quarters pound sugar,
and a pound each of beef-suet chopped very fine, currants nicely
washed and dried, and stoned raisins, well floured ; stir well, then
add two nutmegs, a table-spoon mace, one of cinnamon or cloves, a
wine-glass brandy, a tea-spoon salt, and finally another tumbler of
milk. Boil in bowls or molds five hours, and serve with sauce
made of drawn butter, wine, sugar, and nutmeg. These will keep
for months; when wanted, boil one hour before using. A pound of
citron or blanched sweet almonds adds to the richness of the pud-
iing, but may be omitted. Mrs. Collier.

EGOLESS PLUM PUDDING.
Heaping cup bread-crumbs, two cups flour, one of suet chopped

fine, one of raisins, one of molasses, one of sweet milk, table-spoon
soda, tea-spoon salt, one of cloves, and one of cinnamon ; boil two
and a half hours in a two-quart pail, set in a kettle of boiling water
or steam for the same time. For sauce take one cup w r hite sugar,
butter size of an egg, grated rind of one lemon, and white of an
egg. Mrs. Mary Lee Gere.

236 PUDDiyGS ASD SAUCES.

PRAIRIE PLUM PUDDING.

Stew together a tea-cup raisins and bait' tea-cup citron ; prepare
dish with butter, put in layer of sponge-cake ^any kind of cake
will do, or Boston crackers, sliced and buttered may be used, or
even stale Graham bread-crumbs), then a layer of fruit, and so on,
with cake or bread for last layer ; pour over it custard made of a
quart of milk and yolks of four eggs, sweetened to taste ; bake until
on inserting a knife the milk has become water. Make a frosting
of the whites of four eggs and four table-spoons pulverized sugar,
spread on pudding, brown in oven, and serve with sauce made of
one tea-cup white sugar, two-thirds pint water, one table-spoon but-
ter, one tea-spoon corn-starch mixed smoothly with a little cold milk;
let sugar and water boil, add the rest, and allow to boil a few mo-
ments, then add the white of one well-beaten egg with one tea-spoon,
vanilla essence. J/n?. J/. E. Godard.

PLUM PUDDING.

Beat together half cup sugar, two eggs and one tea-spoon butter,
add three pints sweet milk, a little salt, six crackers rolled fine, one
cup raisins, and a half sheet gelatine dissolved in a little water;
season with nutmeg or cinnamon. Bake in a pudding-dish. Mrs.
Dr. Stall,

POOR MAX'S PUDDING.

A quart of milk, half tea-cup rice^salt to taste, and one tea-cup
sugar (some add table-spoon butter) ; place in oven while cold, stir-
ring occasionally while the rice is swelling. Bake quite slowly two
hours or more. It should be cream-like when done, and must be
taken immediately from oven. A good test is to tip dish ; if rice
and milk move together it is done ; if not sufficiently cooked the
milk runs ; if neither move it is done too much. To vary this, a
small cup raisins and a tea-spoon lemon or vanilla may be added.
This is a delicious pudding when properly baked, and may be eaten
warm or cold with sugar or cream. Mrs. Louise Lincoln, Sew Rut-
land, IU.

PINE-APPLE PUDDING.

Butter a pudding-dish, and line the bottom and sides with slices
of stale cake (sponge-cake is best), pare and slice thin a large pine-
apple, place in the dish first a layer of pine- apple, then strew with

PUDDINGS AND SAUCES. 237

augar, then vio*<? pine-apple, and so on until all is used, pour over
a small tea-cup water, and cover with slices of cake which have been
dipped in cold water; cover the whole with a buttered plate, and
bake slowly for two hours. Mrs. Win. Smith, Jacksonville, Fla.

CULPEPPER PUDDING.

Stew six large pippin apples (pared, cored, and quartered) until
tender ; drain and mash smooth with two table-spoons butter. Crumb
quarter pound sponge cake ; put layer of cake and apple alternately,
using as seasoning for both six table-spoons sugar, juice and grated
rind of one lemon, and a little nutmeg. Beat well six eggs, and stir in
gradually ; mix well, put in a dish, and bake three quarters of an hour.

PRUNE PUDDING.

Scald one pound French prunes, let them swell in the hot water
till soft, drain and extract the stones, spread on a dish and dredge
with flour; take a gill rnilk from a quart, stir into it gradually
eight table-spoons sifted flour ; beat six eggs very light and stir by
degrees into the remainder of quart of milk, alternating with the
batter ; add prunes, one at a time, stir the whole very hard, boil
two hours, and serve with wine-sauce or cream. Mrs. Emma L. Fay.

QUICK PUFF PUDDING.

Stir one pint flour, two tea-spoons baking-powder, and a little salt
into milk until very soft; place in steamer well-greased cups, put in
each a spoonful of batter, then one of berries, steamed apples, or
any sauce convenient, cover with another spoonful of batter and
steam twenty minutes, This pudding is delicious made with fresh
strawberries, and eaten with a sauce made of two eggs, half cup
butter and cup of sugar, beaten thoroughly with a cup boiling milk,
and one of strawberries. Mrs. B. T. Skinner, Battle Creek, Mich.

QUEEN OF PUDDINGS.

One pint fine sifted bread-crumbs, one quart milk, one cup sugar,
yolks of four eggs, a piece of butter the size of an egg (some add
grated rind of lemon) ; bake until done but do not allow to become
watery and spread with a layer of jelly. Whip whites of eggs to
a stiff froth with five table-spoons sugar, and juice of one lemon,
spread on the top and brown. Good with or without sauce, and

238 PUDDINGS AND SAUCES.

very good cold. Make a hard sauce for it as follows : One cup
very light brown sugar, half cup butter, half grated rind and the
juice of one lemon ; beat until very light. Vanilla may be used
instead of the lemon.

Or, for cocoa-nut pudding, soak half cup dessicated cocoa-nut in
boiling hot milk for half an hour or more, and add to the pudding,
baking and finishing as above ; or for orange pudding add a half
dozen grated oranges. Mrs. Prof. R. P. Kidder, Cape Girardeau,

Missouri.

RICE PUDDING.

To a cup of rice boiled in a custard-kettle in a pint of water (sea-
soned well with salt) until dry, add a pint of milk in which a little
corn starch has been dissolved, and boil again ; add the yolks of two
eggs beaten with half a cup of sugar, stir well together, and lastly
add the juice and grated rind of one lemon. Place in a dish, and
bake slowly in the oven ; when done, spread over the top the whites
beaten with two table-spoons sugar, and brown in oven. A cup of
raisins may be added just before baking. Or, after boiling the rice
with the milk, eggs, and sugar, add a lump of butter and place a
layer of the rice, about an inch thick, in a buttered dish sprinkled
with bread-crumbs, then a layer of peaches (either fresh or canned),
repeating until dish is full, leaving rice for the last layer ; bake
slowly for half an hour, and when done, cover with the beaten whites,
as above. Or, after preparing the rice as above, add pine-apple,
chopped fine, or oranges, or dried cherries ; mix thoroughly, and
bake and finish as above. Mrs. J. R. IF.,

RICE SNOW BALLS.

Boil one pint rice until soft in two quarts water with a tea-spoon
salt; put in small cups, and when perfectly cold place in a dish.
Make a boiled custard of the yolks of three eggs, one pint sweet
milk, and one tea-spoon corn-starch; flavor with lemon. When
cold, pour over the rice-balls half an hour before serving. This is
a very simple but nice dessert. Miss Louise Skinner.

SAGO AND APPLE PUDDING.

Pare six apples and punch out the cores, fill holes with cinnamon
and sugar, using two tea-spoons cinnamon to a cup of sugar ; take

PUDDINGS AND SA UCES. 239

one table-spoon sago to each apple, wash it thoroughly and let soak
an hour in water enough to cover the apples, Dour water and sago
over the apples, and bake an hour and a half.

SUET PUDDING.

One cup molasses, one of sweet milk, one of suet chopped fine,
or half a cup melted butter, one of raisins, half cup currants, two
and a half cups flour, half tea-spoon soda ; mix well, salt and spice
to taste, and steam two hours. Mrs. S. W. Case, Minneapolis, Minn.

APPLE TAPIOCA PUDDING.

To half tea-cup of tapioca, add one and one-half pints cold water,
let it stand on the fire till cooked clear, stirring to prevent burning,
remove, sweeten and flavor with wine and nutmeg; pour the tapi-
oca into a deep dish in which have been placed six or eight pared
and cored apples, bake until apples are done, and serve cold with
<;ream. Mrs. S. C. Lee.

WHORTLEBERRY PUDDING.

One quart berries, pint molasses, cup milk, tea-spoon soda, one
pound and two ounces flour, one tea-spoon cloves, one of cinnamon,
and one nutmeg; boil two and a half hours. Mrs. Emma Fay.

GRANDMA THOMSON'S WHITE PUDDING.

Weigh equal quantities of best beef suet and sifted flour, shave
down suet and rub into fine particles with the hands, removing all
tough and stringy parts, mix well with the flour, season very
highly with pepper, salt to taste, stuff loosely in beef-skins (entrails
cleansed like pork-skins for sausage) $ half a yard or less in length,
secure the ends, prick every two or three inches with a darning-
needle, place to boil in a kettle of cold water hung on the crane ;
boil three hours, place on table until cold, after which hang up in a
cool place to dry; tie up in a clean cotton bag, and put away where
it it will be both dry and cool. When wanted for use, cut off the
quantity needed, boil in hot water until heated through, take out
and place before the fire to dry off and "crisp." The above was
considered an "extra" dish at all the "flax scutchings," "quilting
frolics," and "log rollings" of a hundred years ago.

The same by measure is as follows : One pint best beef suet to

240 SAUCES.

two pints flour; mix thoroughly, season very highly with pepper
and salt, sew up little sacks of cotton cloth half a yard long and
three inches wide, fill nearly full, put to boil in hot water, boil
from four to six hours; when done, take out, drain, let cool, hang
in a dry, cool place, and when wanted for table, cut off as much as
needed, put on hot water, boil until cooked through, take out, peel
off cloth, put in a pie-pan, set in oven to dry and brown. Mrs,
E. T. Carson, Mt. Pleasant Farm.

SAUCES.

BUTTERLESS SAUCE.

Place one half a gill of milk in a pan in boiling water ; when
scalding put in half a pint of powdered sugar mixed with the yolks
of two eggs, stir until thick as boiled custard, take off; when cool
add flavoring. Just before serving mix the well-beaten whites

lightly with the sauce.

CIDER SAUCE.
Mix two table-spoons butter with an even table-spoon of flour;

stir in half a pint of brown sugar, and half a gill of boiled cider ;
add a gill of boiling water, mix well, let it simmer a few moments;
serve hot.

COCOA-NUT SAUCE.
Two table-spoons butter, cup of sugar, table-spoon of flour, milk

of one cocoa-nut, with a small piece grated.

CREAM SAUCE.

One tea-cup powdered white sugar, scant half tea-cup butter, half
tea-cup rich cream ; beat butter and sugar thoroughly, add cream,
stir the whole into half tea-cup boiling water, place on stove for a
few moments, stirring it constantly, take off and add flavoring.

COLD CREAM SAUCE.

Beat together one cup sugar and half cup butter, and add a cup
rich cream. Stir all to a cream, flavoring with vanilla or lemon, and
place where it will get very cold before serving. Mrs. A. Wilson.

PLAIN CREAM SAUCE.
One pint cream, three table-spoons brown sugar, and half a small

nutmeg grated.

SAUCES. 241

EVERY-DAY SAUCE.

To one pint boiling water, add heaping tea-cup sugar, table-spoon
butter (see General Directions), pinch of salt, and table-spoon corn
gtarch dissolved in cold water ; season with nutmeg or vanilla, boil
half an hour, and if good and well cooked it will be very clear.
Or, to a table-spoon of currant jelly, add a table-spoon of hot
water; beat well and add to the above just before serving, omitting
all other flavoring. Or, add a tea-spoon of raspberry syrup.

FOAMING SAUCE.

Beat whites of three eggs to a stiff froth ; melt tea-cup of sugar
in a little water, let it boil, stir in one glass wine, and then the
whites of the three eggs; serve at once. Mrs. Carrie Glazier, Chi-
cago, III.

JELLY SAUCE.

Melt one ounce of sugar and two table-spoons grape jelly over the
fire in a half pint of boiling water, and stir into it half a tea-spoon
corn starch dissolved in a half cup cold water, let come to a boil,
and it will be ready for use. Any other fruit jelly may be used

instead of grape.

LEMON SAUCE.

Two cups sugar, two eggs, juice and rind of two lemons; beat all
together, and just before serving add pint boiling water; set on
stove, and when at boiling point, serve. Never boil sauce after
adding lemon, as it makes it bitter. Some add one-third cup .but-
ter and table-spoon corn starch.

MAPLE SUGAR SAUCE.

Melt over a slow fire, in a small tea-cup of water, half a pint
maple sugar; let it simmer, removing all scum; add four table-
spoons butter mixed with a level tea-spoon flour, and one of grated
nutmeg ; boil for a few moments, and serve with boiled puddings.
Or, make a ' ' hard sauce " of one table-spoon butter to two of sugar.

MINNEHAHA SAUCE.

Beat, in a two quart bowl, four table-spoons butter and two
thirds pint brown sugar, to a cream, with a wooden spoon ; then

add four table-spoons sweet cream, then the juice and grated rind
16

242 SAUCES.

of a large lemon ; place the bowl on top of the tea-kettle half full
of boiling water ; when melted to a thick creamy froth, serve.

ORANGE HARD SAUCE.

Select a thin orange, cut the skin into six equal parts, by cutting
through the skin at the stem end and passing tne knife around the
orange to nearly the blossom end ; loosen and turn each piece down
and remove the orange. Extract juice and mix it with yellow sugar
(prepared by dropping a drop or two of "gold coloring" on white
sugar while stirring it) till a ball can be formed, which place inside
the orange-peel and serve. The "gold coloring" may be omitted.
Lemon sauce may be made in the same way.

PINE-APPLE SAUCE.

Mix two table-spoons butter and four heaping table-spoons sugar
(some add white of an egg), flavor with pine-apple (or any other
flavoring), form a pyramid, and with a tea-spoon shape it like
a pine-apple. Or, to a grated pine-apple add a very little water,
simmer until quite tender, mix with it, by degrees, half its weight
in sugar, boil gently for five minutes, and serve.

STRAWBERRY SAUCE.

Half tea-cup of butter, one and a half tea-cups of sugar, and one
pint of strawberries mashed till juicy. (Canned berries may be
substituted for fresh ones). Beat the butter and sugar to a cream;
then stir in the berries and the beaten white of an egg.

VINEGAR SAUCE.

One and a half cups sugar, one and a half table-spoons flour in a
little water, two table-spoons vinegar, quarter of a grated nutmeg,
and a pinch of salt; pour over this one and a half pints boiling
water, and boil ten minutes; just before taking from stove add one
dessert-spoon of butter. Mrs. G. W. Collins, Urbana.

WHIPPED CREAM SAUCE.

Whip a pint of thick sweet cream, add the beaten whites of
two eggs, sweeten to taste; place pudding in center of dish, and
surround with the sauce ; or pile up in center and surro and with
molded blanc-mange, or fruit puddings. Mrs. Geo. Bever, Cedar
Rapids, la.

PRESERVES.

Preserves, to be perfect, must be made with the greatest care.
Economy of time and trouble is a waste of fruit and sugar. The
best are made by putting only a small amount of fruit at a time
in the syrup, after the latter has been carefully prepared and clar-
ified, and the fruit neatly pared. Peel peaches, pears, quinces and
apples, and throw into cold water as you peel them to prevent their
turning dark. It is difficult to watch a large quantity so as to
insure its being done to a turn.

The old rule is " a pound of sugar to pound of fruit ; " but since
the introduction of cans, three-quarters of a pound of sugar to a
pound of fruit is sufficient, and even less is sometimes used, the
necessity for an excess of sugar having passed away, as preserves
may be less sweet, with no risk of fermentation, if sealed. Either
tin or glass cans may be used, care being taken to make the sealing
perfect.

Quinces, pears, citrons, watermelon-rinds, and many of the smaller
fruits, such as cherries, currants, etc., harden when put, at first,
into a syrup made of their weight of sugar. To prevent this they
should be cooked till tender in water, or in a weak syrup made
from a portion only of the sugar, adding the remainder afterward.
In preserving fruits, such as apples, peaches, tomatoes, plums and
strawberries, and other fruits, which are likely to become too soft in
cooking, it is a good plan to pour the hot syrup over the fruit, or to
strew over it a part or all the sugar, and allow it to stand a few
hours ; by either method the juice is extracted, and the fruit hard-

(243)

244 PRESER VES.

ened. Another approved method of hardening fruit is to skim it
out of syrup after cooking a few minutes, and lay it in the hot sun
two or three hours, and then pour over it the boiling syrup. Long
protracted boiling destroys the pleasant natural flavor of the p ruit,
and darkens it.

Preserves should boil gently to avoid the danger of burning, and
in order that the sugar may thoroughly penetrate the fruit. A good
syrup is made in the proportion of half pint water to a pound of
sugar. Use loaf or granulated sugar. Put the sugar and water
over the fire in a porcelain kettle, and, just before it boils, stir in
the white of an egg beaten lightly with two table-spoons water ; and,
as it begins to boil, remove the scum with great care ; boil until no
more scum arises, and then add fruit. Or the white of the egg
may be mixed thoroughly with the dry sugar in the kettle, and the
boiling water poured over, when all impurities will immediately rise
to the surface with the egg, then boil slowly, or rather simmer, until
the preserves are clear. Take out each piece with a skimmer and
lay on a flat dish to cool, or else put in the jars at once. Stew the
syrup, skimming off the scum which rises, until it "ropes" from the
spoon. If the preserves are already in the jar pour the syrup over
them and seal ; if on dishes, return them to the syrup and boil up
once before putting up. This is merely a matter of choice, and we
have never found any difference in the results of the two methods.
Preserves may be made from canned fruit (and some prefer to do
this rather than make in the hot season), using less sugar than the
rule. When preserving canned peaches or apples, it is an improve-
ment to add a few sliced oranges or lemons. When berries or small
fruits are done, take up with a little strainer, and place in cans;
if a cup is used, it is impossible to free them from the syrup.

Marmalades, or the different butters, will be smoother and better
flavored, and will require less boiling, if the fruit (peaches, quinces,
oranges and apples make the best) is well cooked and mashed before
adding either sugar or cider. It is important to stir constantly with
an apple -butter stirrer.

In making either preserves or marmalades, follow the directions
as regards kettle, sugar, and putting up, already given for jellies
and jams, covering at once, but not putting away till cold. When

PRESER VES. 245

preserves are candied, set jar in kettle of cold water, and let
boil for an hour ; or put them in a crock kept for that purpose,
set in oven and boil a few minutes, watching carefully to pre-
vent burning. When specks of mold appear, take them off
carefully, and scald preserves as above directed.

Dried fruits are much better and require less boiling, if clean soft
water is poured over them and allowed to stand over night. In the
morning boil until tender in the water, sweetening five minutes
before removing from the stove.

To dry corn or fruits nicely, spread in shallow boxes or box cov-
ers, and cover with mosquito netting to prevent flies reaching them.
When dry, put up in jars and cover closely, or in paper sacks.
Dried peaches are better when halved and the cavities sprinkled
Tvith sugar in drying. The fruit must be good, however, as poor
fruit can not be redeemed by any process. Another excellent way
is to dry them in the oven, arid, when about half done, place in a
crock a layer of peaches alternately with a layer of sugar. Cherries
and currants are excellent dried as follows: Put in jars first a layer
of fruit, then a layer of sugar, in the proportion of half a pound
sugar to pound of fruit, let stand over night, place them to boil,
skimming off all scum, let boil ten or fifteen minutes, skim out and
spread on dishes to dry in the sun, or by the fire, turning frequently
until dry ; then place on pans in oven, stirring with the hand often
until the heat is too great to bear. They may then be packed in
jars with sugar, or put away in paper sacks, or stone crocks with a
cloth tied close over the top, and are an excellent substitute for
raisins in puddings or mince-pies.

The secret of keeping dried fruit is to exclude the light, and to keep
in a dry and cool place. Paper sacks, or a barrel or box lined with
p-iper, are secure against moths. Reheating fruit makes it dark in
color, and impairs its flavor. Always fill a fruit-can, and keep for
present use, to avoid opening the large jars often.

APPLE PRESERVES.

Take three-quarters of a pound sugar to each pound apples; make
a syrup of the sugar and water in which root ginger (bruised and

246 PRESERVES.

tied in a bag) has been boiled until the strength is well extracted,
add a little lemon-juice or sliced lemon, skim off all scum, and boil
in the syrup a few apples at a time, until they are transparent, and
place in jar. When all are done, boil the syrup until thick, pour,
boiling hot, over the apples, and cover closely. Well-flavored fruit,
not easily broken in cooking, should be used. The ginger may be
omitted if disliked.

CARROT SWEETMEATS.

Boil small fine-grained carrots in water till tender ; peel and grate,
add sugar, slips of citron, spices if preferred, and wine ; simmer
slowly together and put away in jars. Very wholesome for chil-
dren and very much liked. The juice from any canned fruit sold
would take the place of the simple wine used here the alcoholic
mixtures sold in America being utterly unfit for household con-
sumption. Mrs. S. Williston, Heidelberg, Germany.

CHERRY PRESERVES.

Choose sour ones the early Richmond is good seed all very
carefully, allow an amount of sugar equal to the fruit; take half
the sugar, sprinkle over the fruit, let stand about an hour, pour into
a preserving-kettle, boil slowly ten minutes, skim out the cherries,
add rest of sugar to the syrup, boil, skim and pour over the cher-
ries ; the next day drain off the syrup, boil, skim if necessary, add
the cherries, boil twenty minutes, and seal up in small jars. Mrs.

J. M. Southard.

CITRON PRESERVES.

Pare off rind, seed, cut in thin slices two inches long, weigh, and
put in preserving kettle w r ith water enough to cover ; boil one hour,
take out the melon, and to the water in kettle add as much sugar
as there is melon by weight, boil until quite thick, replace melon,
add two sliced lemons to each pound of fruit, boil twenty minutes,
take out, boil syrup until it is very thick molasses, and pour it over
the fruit. Mrs. J. H. Robinson,

FIG PRESERVES.

Gather fruit when fully ripe, but not cracked open ; place in a
perforated tin bucket or wire basket, and dip for a moment into a
deep kettle of hot and r^oderately strong lye (seme prefer letting

PRESERVES. 247

them lie an hour in lime-water and afterwards drain) ; make a syrup
in proportion of one pound sugar to one of fruit, and when the figs
are well drained, put them in syrup and boil until well cooked ;
remove, boil syrup down until there is just enough to cover fruit ;
put fruit back in syrup, let all boil, and seal up while hot in glass
or porcelain jars. Ex-Gov. Stearns, Florida.

GRAPE PRESERVES.

Pick grapes from the stems, pop pulps from the skins, doing two
at a time, one in each hand between the thumb and forefinger. Put
pulp in a porcelain kettle and stew gently until the seeds are loosen-
ed ; then strain and rub it through a sieve, weigh it with the skins,
and to every pound of this allow one pound of granulated sugar.
Put skins and juice in kettle, cover closely, and cook slowly until
the skins are tender ; while still boiling add the sugar, and move the
kettle back, as it must not boil again ; keep very hot for fifteen
minutes, then, seeing that the sugar is thoroughly dissolved, pour
the fruit in cans, and screw down the covers as soon as possible.

PEAR PRESERVES.

Pare, cut in halves, core and weigh (if hard, boil in water until
tender, and use the water for the syrup), allow three-quarters
pound sugar for each pound fruit, boil a few moments, skim, and
cool ; when hike-warm add pears, and boil gently until syrup has
penetrated them and they look clear ; some of the pieces will cook
before the rest, and must be removed ; when done, take out, boil
down syrup a little and pour over them ; a few cloves stuck here
and there in the pears add a pleasant flavor. Put in small jars
with glass or tin tops, and seal with putty. Miss Florence Williams.

PEACH PRESERVES.

Take any fine peaches that do not mash readily in cooking, pare
carefully and remove pits ; take sugar equal in weight to fruit,
(or if to be sealed, three-quarters pound sugar to the pound of fruit),
and water in proportion of a half pint to each pound of sugar.
Boil pits in the water, adding more as it evaporates, to keep the
proportion good, remove pits, add the sugar, clarify, and when the
scum ceases to rise, add the fruit, a small quantity at a time ; cook
slowly about ten minutes, skim out into a jar, add more, and so on

248 PRESERVES.

until all are done, and then pour the boiling syrup over all. The
next day drain off and boil syrup a few minutes only, and pour back,
repeating daily until the fruit looks clear. Two or three times is
generally sufficient. The last time put up the preserves in small jars,
and secure with paper as directed for jellies. If to be sealed in cans,
the first boiling is sufficient, after which put into cans and seal im-
mediately. The latter plan is preferable, as it takes less trouble
and less sugar, while the natural flavor of the fruit is better re-
tained. Many think peach preserves much nicer if made with
maple sugar. Clingstone peaches are preserved in the same way
whole, except that they must be put on in clear water and boiled
until so tender that they may be pierced with a silver fork before

adding the sugar.

PLUM PRESERVES.

Allow equal weights sugar and plums ; add sufficient water to
the sugar to make a thick syrup, boil, skim, and pour over the
plums (previously washed, pricked and placed in a stone jar), and
cover with a plate. The next day drain off syrup, boil, skim, and
pour in over plums ; repeat this for three or four days, place plums
and syrup in the preserving-kettle, and boil very slowly for half an
hour. Put up in stone jars, cover with papers like jellies, or seal
in cans. Mrs. J. H. Shearer.

PLUM SWEETMEATS.

When Damson plums are perfectly ripe, peel and divide them,
taking out the stones ; put them over a gentle heat to cook in their
own juice ; when soft rub them through a sieve, and return to
the stove, adding just enough sugar to sweeten, a little cinnamon,
and, when nearly done, wine in quantity to suit the taste. This is
done more to keep the sweetmeats than for the flavor, as self-sealing
cans are not used here, and all preserves are pasted up with the
white of eggs. The common wine of the country is thin and sour
and is much used in cookery. Mrs. L. S. Wttliston, Heidelberg,

Germany.

QUINCE AND APPLE PRESERVES.

Take equal weights of quinces and sugar, pare, core, leave whole
or cut up, as preferred, boil till tender in water enough to cover,
carefully take out and put on a platter, add sugar to the water,

PRESERVES. 249

replace fruit and boil slowly till clear, place in jars and pour syrup
over them. To increase the quantity without adding sugar, take
half or two-thirds in weight as many fair sweet apples as there are
quinces, pare, quarter, and core; after removing quinces, put apples
into the syrup, and boil until they begin to look red and clear, and
are tender; place quinces and apples in jar in alternate layers, and
cover with syrup. For the use of parings and cores, see " Quince
Jelly." Apples alone may be preserved in the same way.

STRAWBERRY PRESERVES.

Put two pounds of sugar in a bright tin-pan over a kettle of
boiling water, and pour into it half a pint of boiling water; when
the sugar is dissolved and hot, put in fruit, and then place the pan
directly on the stove or range ; let boil ten minutes or longer if the
fruit is not clear, gently (or the berries will be broken) take up w r ith
a small strainer, and keep hot while the syrup is boiled down until
thick and rich; drain off the thin syrup from the cans, ancf pour
the rich syrup over the berries to fill, and screw down the tops im-
mediately. The thin syrup poured off may be brought to boiling,
and then bottled and sealed, to be used for sauces and drinks.

TOMATO PRESERVES.

Scald and peel carefully small perfectly-formed tomatoes, not
too ripe (yellow pear-shaped are best), prick with a needle to pre-
Tent bursting, add an equal amount of sugar by weight, let lie over
night, then pour off all juice into a preserving-kettle, and boil until
it is a thick syrup, clarifying with white of an egg ; add tomatoes
and boil carefully until they look transparent, A piece or two of
root-ginger, or one lemon to a pound of fruit sliced thin and cooked
with the fruit, mav be added.

WATERMELON PRESERVES.

Pare off outside green rind, cut in pieces two inches long, weigh,
throw into cold water, skim out, add a heaping tea-spoon each of
salt and pulverized alum to two gallons of rinds, let stand until salt
and alum dissolve, fill the kettle with cold water, and place on top
of stove where it will slowly come to boiling point, covering with a
large plate so as to keep rinds under; boil until they can be easily
pierced with a fork, drain them from the water, and put into a syrup

250 PRESERVES.

previously prepared as follows : Bruise and tie in a muslin bag four
ounces of ginger-root, and boil in two or three pints of water until
it is strongly flavored. At the same time boil in a little water
until ten ler, in another pan, three or four sliced lemons; make a>
syrup of the sugar and the water in which the lemons and the gin-
ger-root were boiled, add the rinds and slices of lemon to this and
boil slowly half to three-quarters of an hour. Citrons may be pre-
pared in the same way, by paring, coring and slicing, or cutting
into fanciful shapes with tin cutters made for the purpose.

APPLE BUTTER.

Boil one barrel of new cider down half, peel and core three
bushels of good cooking apples ; when the cider has boiled to half
the quantity, add the apples, and when soft, stir constantly for
from eight to ten hours. If done it will adhere to an inverted
plate. Put away in stone jars (not earthen ware), covering first
with writing-paper cut to fit the jar, and press down closely upon
the apple butter ; cover the whole with thick brown paper snugly
tied down. Miss Sarah Thomson, Delaware.

EGG BUTTER.

Boil a pint of molasses slowly about fifteen or twenty minutes,,
stirring to prevent burning, add three eggs well beaten, stirring
them in as fast as possible, boil a few minutes longer, partially cool t
and flavor to taste with lemon. Mrs. Colbert, Broadway.

LEMON BUTTER.

Tea-cup white sugar, three eggs, butter the size of half an egg ? ,
beat well together ; add juice and grated rind of one large lemon,,
place in a pan set in a kettle of hot water, stir well until thick.
This may be made up in quantity, kept for a long time in bottles
or jars, and used as needed for filling tarts, etc.

PUMPKIN BUTTER.

Take the seeds out of one pumpkin, cut in small pieces and boil
soft ; take three other pumpkins, cut them in pieces and boil them
soft, put them in a coarse bag and pre^s out juice; add juice to
first pumpkin, and let boil ten hours or more, to become of the
thickness of butter; stir often. If the pumpkins are frozen, the?
juice will come out much easier.

PRESERVES. 251

PIE-PLANT BUTTER.

Allow one pound of sugar to each pound of peeled and cut up
rhubarb ; let the rhubarb and sugar simmer gently for an hour, or
more if the rhubarb is old and tough. This is a nice preserve, and
children should be encouraged to eat it during the winter.

ORANGE MARMALADE.

Twelve pounds sour oranges, twelve pounds crushed sugar ; wash
the oranges and pare them as you would apples ; put the peel in a
porcelain-lined kettle with twice its bulk or more of cold water;
keep it covered, and boil until perfectly tender; if the water boils
away, add more ; the peel is generally very hard, and requires
several hours boiling ; cut the oranges in two crosswise, and squeeze
out the juice and the soft pulp, have a pitcher with a strainer in the
top, place in a two-quart bowl, squeeze the thin juice and seeds in
the strainer and the rest with the pulp in the bowl, drawing the
skin as you squeeze it over the edge of the tin strainer, to scrape off
the pulp, then pour all the juice and pulp on the sugar; the white
skins must be covered with three quarts of cold water, and boiled
half an hour, drain the water on the sugar, put the white skins in
the colander, four or five together, and pound off the soft part, of
Which there must be in all two pounds and four ounces, put this with
the sugar and juice ; when the peel is tender drain it from the water,
end choose either of these three modes: Pound it in a mortar, chop
it in a bowl, or cut it in delicate shreds with a pair of scissors. There
is still another way, which saves the necessity of handling the peel
;after it is boiled ; it is to grate the yellow rind from the orange, then
tie it in a muslin bag, and boil until soft, which you can tell by
rubbing a little of it between the thumb and finger ; it is then ready
for the other ingredients; put the whole in a porcelain kettle, or in
a bright tin preserving-pan, and boil about an hour; when it begins
to thicken it must be tried occasionally, bv letting a little cool in a

w / *

spoon laid on ice. To prevent its burning, pass the spoon often over
the bottom of the kettle ; when it is thick as desired put it in tum-
blers and cover with paper. Mrs. ElizabeOi S. Miller in " In Hie

Kitchen"

PEACH MARMALADE.

Choose ripe, well-flavored fruit, and it is well to make with pre.

252 PRESERVES.

serves, reserving for marmalade those that are too soft. The flavor
is improved by first boiling the pits in the water with which the
syrup is to be made. Quarter the peaches and boil thirty minutes
before adding sugar, stirring almost constantly from the time the
peaches begin to be tender ; add sugar in the proportion of three-
fourths pound sugar to one pound fruit, continue to boil and stir
for an hour longer, and put up in jars, pressing paper over them as

directed for jellies.

QUINCE MARMALADE.

Pare, quarter and core quinces, cut in little squares, measure
and allow an equal amount of sugar ; place the fruit in a porcelain
kettle with just water enough to cover, boil till tender, and skim
out carefully ; make a syrup of the sugar and the water in which
the quinces were boiled, let come to boiling point, skim well, and
drop the quinces gently in ; boil fifteen minutes and dip out care-
fully into jelly-bowls or molds. The syrup forms a jelly around
the fruit so that it can be turned out on a dish, and is very palat-
able as well as ornamental. In this way quinces too defective for
preserves may be used. Mrs. Mary A. Cooper.

DRIED APPLE SAUCE.

Look over, wash thoroughly and soak fifteen minutes in clean
warm water ; drain, cover Avith cold soft water, place on the stove,,
let boil slowly two to four hours, mash fine, sw r eeten, and season,
with cinnamon very highly. Never add sugar until about five min-
utes before removing from the stove, otherwise the fruit will be tough-
ened and hardened. Follow the same directions in preparing dried
peaches, only do not mash or season so highly. Cook in porcelain,
without stirring. A few raisins added improve the apple sauce.

BOILED CIDER APPLE SAUCE.

Pare, quarter and core apples sufficient to fill a gallon porcelain
kettle, put in it a half gallon boiled cider, let it boil. Wash the
apples and put in kettle, place a plate over them, and boil steadily
but not rapidly until they are thoroughly cooked, testing by taking
one from under the edge of the plate with a fork. Do not remove
the plate until done, or the apples will sink to the bottom and
burn. Apples may be cooked in sweet cider in the same way.
Mrs. W. W. W.

PRESERVES. 253

PRESERVED CITRON.

Boil the citron in water until it is clear and soft enough to be
easily pierced with a fork ; take out, put into a nice syrup of sugar
and water, and boil until the sugar has penetrated it. Take out
and spread on dishes to dry slowly, sprinkling several times with
powdered sugar, and turning until it is dried enough. Pack in
jars or boxes with sugar between the layers. Mrs. I. N. Seem,
Bourbon Co., Ky.

TOMATO FIGS.

Scald and skin pear-shaped (or any small-sized) tomatoes, and to
eight pounds of them add three pounds brown sugar ; cook without
water until the sugar penetrates and they have a clear appearance,
take out, spread on dishes, and dry in the sun, sprinkling on a little
syrup while drying ; pack in jars or boxes, in layers with powdered
sugar between. Thus put up they will keep for any length of time,
and are nearly equal to figs. Peaches may be preserved in the
same way. Mrs. John Samuels, Covington, Ky.

DRIED CURRANTS (OR CONSERVE).

One pint sugar to a pint of stemmed ripe currants ; put them
together in a porcelain kettle, a layer of currants at the bottom;
^vhen the sugar is dissolved, let them boil one or two minutes, skim
from the syrup, and spread on plates to dry in a partly cooled oven.
Boil the syrup until thickened, pour it over the currants, and dry
it with them. Pack in jars and cover closely. Blackberries may
be dried in the same manner. An economical way of making jelly
is to boil liquid, skimming well, after currants are taken out, until
it becomes jelly, and then put away in jelly glasses. Mrs. H. A., Va.

PINE-APPLE PRESERVES.

Wash fruit, and boil without paring until tender ; take out, pare
and slice lengthwise, leaving out the hard center. Pour a syrup
(using a pound of sugar to one of fruit), boiling hot, over pine-
apples, and let stand until the next morning. Pour off syrup,
boil until nearly thick enough, then add fruit, and boil fifteen or
twenty minutes.

PICKLES.

In making pickles use none but the best cider vinegar, and boil
in a porcelain kettle never in metal. A lump of alum size of a
small nutmeg, to a gallon of cucumbers, dissolved and added to the
vinegar when scalding the pickles the first time, renders them crisp
and tender, but too much is injurious. Keep in a dry, cool cellar,
in glass or stoneware ; look at them frequently and remove all soft
ones ; if white specks appear in the vinegar, drain off and scald,
adding a liberal handful of sugar to each gallon, and pour again
over the pickles ; bits of horse-radish and a few cloves assist in pre-
serving the life of the vinegar. If put away in large stone jars,
invert a saucer over the top of the pickles, so as to keep them well
under the vinegar. The nicest way to put up pickles is bottling,
sealing while hot, and keeping in a cool, dark place. Many
think that mustard-seed improves pickles, especially chopped,
bottled, and mangoes, but use it, as well as horse-radish and
cloves, sparingly. Never put up pickles in any thing that
has held any kind of grease, and never let them freeze. Use
an oaken tub or cask for pickles in brine, keep them well under, and
have more salt than will dissolve, so that there will always be plenty
at the bottom of the cask. The brine for pickles should be strong
enough to bear an egg ; make it in the proportion of a heaping pint
of coarse salt to a gallon of water. Use coarse salt, and test pickles
by tasting before putting on vinegar (they should be of a pleasant
saltness) ; if not salt enough, add salt to brine and allow them to
stand until they have acquired the proper flavor ; if too salt, cover
with weak vinegar, and let stand for two or three days, drain, add-
ing strong vinegar, either hot or cold according to recipes, and finish
as directed. In the case of kegs of cucumbers kept in brine for
a long time, to be used when needed, it is better to err in using too
much salt, as this may be corrected by adding the weak vinegar,
but if not sufficiently salted the pickles will be insipid. In scalding

(254)

PICKLES. 255

cucumber pickles to green them, some use cabbage leaves, covering
bottom, sides, and top of kettle. A medium spicing for a quart of
pickles is a level tea-spoon of peppercorns (whole black peppers) ,
the same of allspice, a table-spoon of broken stick cinnamon, half a
tea-spoon of cloves, mustard seed, or horse-radish chopped fine, and
one piece of ginger root, an inch long. If ground cayenne pepper
is used instead of whole peppers, an eighth of a tea-spoon is enough.
A better substitute for peppercorns is garden-peppers cut in rings,
in proportion of two rings of green and one of red without seeds, or
a level tea-spoon, when finely chopped, to a quart of pickles. These
proportions may be increased or decreased to suit the taste, taking
care not to put in so much of any one as to make its flavor pre-
dominate. Ginger is the most wholesome of the spices. Cloves are
the strongest, mace next, then allspice and cinnamon, and, of course,
less of the stronger should be used. Pickles are not famous for
wholesome qualities, even when made with the greatest care, but if
they must be eaten, it is best to make them at home. Those sold
in market are often colored a beautiful green with sulphate of cop-
per, which is a deadly poison, or are cooked in brass or copper ves-
sels, which produces the same result in an indirect way. Scalding
or parboiling articles to be pickled makes them absorb the vinegar
more easily, but does not add to their crispness. Before putting
them in vinegar, after parboiling, they should be cold and perfectly
dry. Always use strong vinegar, or the pickles will be insipid, and
it should be scalding hot when poured on, as raw vinegar becomes-
ropy and does not keep well. As heating weakens it, vinegar for
pickles should be very strong, and should only be brought to boiling
point, and immediately poured on pickles. Keep pickles from the
air, and see that the vinegar is at least two inches over the top of
pickles in the jar. A dry wooden spoon or ladle should be used in
handling pickles, and is the only one that should touch pickles in the
jars. If the vinegar loses its strength it should be replaced by good,
poured over scalding hot.

PICKLED ARTICHOKES.

Rub off outer skin with a coarse towel, and lay in salt water for
a day, drain and pour over them cold spiced vinegar, adding a tea-
epoonful of horse-radish to each jar.

256 PICKLES.

BEAN PICKLES.

Pick green beans of the best variety, when young and tender,
tstriug, and place in a kettle to boil, with salt to taste, until they
can be pierced with a fork, drain well through a colander, put in a
stone jar, sprinkle with cayenne pepper, and cover with strong cider
vinegar; sugar may be added if desired.

BOTTLED PICKLES.

Wash and wipe a half bushel of medium-sized cucumbers, suit-
able for pickling, pack close in a stone jar, sprinkle over the top one
pint of salt, pour over a sufficient quantity of boiling water to cover
them, place a cloth over the jar, and let stand until cold (if pre-
pared in the evening, let stand all night), drain off the water, and
place the pickles on stove in cold virj^ar, let them come to a boil,
take out, place in a stone jar, and^cover with either cold or hot
vinegar. They will be ready for use in a few days, and are excel-
lent. It is an improvement to add a few spices and a small quan-
tity of sugar.

To bottle them, prepare with salt and boiling 'water as above,
drain (when cold), and place a gallon at a time on a stove in enough
cold vinegar to cover level (need not be very strong), to which a
lump of alum about the size of a small hickory-nut (too much is
iujurious) has been added. Have on stove, in another kettle, a
gallon of the very best cider vinegar, to which add half a pint of
brown sugar ; have bottles cleansed and placed to heat on stove in
a large tin-pan of cold water; also have a tin cup or small pan
of sealing-wax heated ; on table, have spices prepared in separate
dishes, as follows: Green and red peppers sliced in rings; horse-
radish roots washed, scraped, and cut in small pieces, black and
yellow mustard seed (or this may be left out), each prepared by
sprinkling with salt and pouring on some boiling water, which let
stand fifteen minutes and then draw off; stick cinnamon washed free
from dust, and broken in pieces, and a few cloves. When pickles
come to boiling point, take out and pack in bottles, mixing with them
the spices (use the cloves, horse-radish and mustard seed, sparingly);
put in a layer of pickles, then a layer of spices, shaking the bot-
ties occasionally so as to pack tightly ; when full cover with the

PICKLES, 257

boiling hot vinegar from the other kettle (using a bright funnel and
bright tin cup), going over them a second time and filling up, in
order to supply shrinkage, for the pickles must be entirely cov-
ered with the vinegar. Put in the corks, which should fit very
snugly, lift each bottle (wrap a towel around it to prevent burn-
ing the hands), and dip the corked end into the hot sealing-wax:
proceed in this manner with each bottle, dipping each a second
time into the wax so that they may be perfectly secure. If corks
seem too small, throw them in boiling water ; if too large, pound
the sides with a hammer. The tighter they fit in the bottles the
better for the pickles. Glass cans, the tops or covers of which have
become defective, can be used by supplying them with corks.
Pickles thus bottled are far more wholesome than, and are really
superior to, the best brand of imported pickles, and, by having
materials in readiness, prepared as directed, the process is neither
difficult nor tedious. It requires two persons to successfully bot-
tle pickles. Mrs. Florence W. Hush, Minneapolis.

CHOW CHOW PICKLES.

Let two hundred small cucumbers stand in salt and water closely
covered for three days. Boil for fifteen minutes in half a gallon
best cider vinegar, one ounce white mustard seed, one of black
mustard seed, one of juniper berries, one of celery seed (tying each
ounce separately in swiss bags), one handful small green peppers,
two pounds sugar, a few small onions, and a piece alum half the
size of a nutmeg ; pour the vinegar while hot over the cucumbers,
let stand a day, repeating the operation three or four mornings.
Mix one-fourth pound mustard with the vinegar, pour over cucum-
bers, and seal up in bottles. Mrs. Ada Estelle Bever.

CHOW CHOW.

One peck of green tomatoes, half peck string beans, quarter peck
small white onions, quarter pint green and red peppers mixed, two
lanre heads cabbage, four table-spoons white mustard seed, two of
white or black cloves, two of celery seed, two of allspice, one small
box yellow mustard, pound brown sugar, one ounce of turmeric; slice
the tomatoes and let stand over nio-ht in brine that will bear an

egg ; then squeeze out brine, chop cabbage, onions and beans, chop
17

258 PICKLES.

tomatoes separately, mix with the spices, put all in porcelain "k
cover with vinegar, and boil three hours.

CAULIFLOWER PICKLES.

Choose such as are fine and of full size, cut away all th leaves,
and pull away the flowers by bunches; soak i*. brine that will float
an egg for two days, drain, put in bottles with whole black pepper,
allspice, and stick cinnamon ; boil vinega*-, and with it mix mustard
smoothly, a little at a time and just t'nick enough to run into the
jars, pour over the cold cauliflowfe*- and seal while hot. An equal-
quantity or less of small white c^iions, prepared as directed in recipe
for onion pickles, may be added before the vinegar is poured over.

CELERY PICKLES.

Put together in a porcelain-lined kettle two quarts chopped white
cabbage, two quarts Chopped celery, three quarts vinegar, half ounce
each of crushed wliite ginger root and turmeric, fourth pound white
mustard seed, two table-spoons salt, five of sugar; cook slowly sev-
eral hours uk<il cabbage and celery are tender.

CUCUMBER PICKLES.

Cover foe bottom of cask with common salt ; gather the cucum-
bers every other day, early in the morning or late in the evening,
as K. does not injure the vines so much then as in the heat of the
day ; cut the cucumbers with a short piece of the stem on, carefully
laying them in a basket or pail so as not to bruise ; pour cold water
over and rinse, being careful not to rub off the little black briers, or
in any way to bruise them, as that is the secret of keeping them
perfectly sound and good for any length of time. Lay them in a
eask three or four inches deep, cover with salt, and repeat the
operation until all are in ; pour in some water with the first layer-
after this the salt will make sufficient brine. Now spread a cloth
over them, then a board with a stone on it. When a new supply
of cucumbers is to be added, remove stone, board and cloth, wash
them very clean, and wipe every particle of scum from the top of
the pickles and the sides of the cask; throw away any soft ones,
as they will spoil the rest; now put in the fresh cucumbers, layer-
by layer, with salt to cover each iayer. When cask is nearly full,
cover with salt, tuck cloth closely around the edges, placing the
board and weight on top ; cover cask closely, and the pickles will be

PICKLES. 259

.perfect for two or three years. Cucumbers must always be put in
the salt as soon as picked from the vines, for if they lie a day or
two they will not keep. Do not be alarmed at the heavy scum
that rises on them, but be careful to wash all off the board and
-cloth. When wanted for pickling, take off weight and board, care-
fully lift cloth with scum on it, wash stone, board and cloth clean,
and wipe all scum off the cucumbers and sides of cask, take out
as many as are wanted, return the cloth, board and weight, and
cover closely. Place the cucumbers in a vessel large enough to
.hold two or three times as much water as there are pickles, cover
with cold water (some use hot), change the water each day for three
days, place the porcelain kettle on the fire, fill half full of vine-
.gar (if vinegar is very strong add half water), fill nearly full of
cucumbers, the largest first and then the smaller ones, put in a
lump of alum the size of a nutmeg, let come to a boil, stirring with
.a wire or wooden spoon so as not to cut the cucumbers ; after boil-
ing one minute, take out, place in a stone jar, and continue until
all are scalded, then pour over them cold vinegar. In two or three
days, if the pickles are too salt, turn off the vinegar and put on
fresh, add a pint of brown sugar to each two gallons pickles, a pod
or two of red pepper, a very few cloves, and some pieces of horse-
radish. The horse-radish prevents a white scum from rising.

CHOPPED PICKLES.

Take a peck green tomatoes, wash clean, cut away a small piece
from each end, slice and place in a large w T ooden bowl, chop fine,
place in a crock and mix salt with them (half pint to a peck), let
stand twenty-four hours, and drain thoroughly ; take twice or three
limes as much cabbage as there is chopped tomatoes, chop fine, mix
salt in same proportions, add enough water to make moist, and let
stand same time as tomatoes; drain, place again in separate jars,
cover each with cold weak vinegar; after twenty-four hours drain cab-
bage well, pressing hard to extract all the juice; place tomatoes and
the vinegar in a porcelain kettle and let them boil for three minutes,
-stirring all the time, pour out, and when cold, place in a towel
and wring and press until perfectly dry; now mix tomatoes and
cabbage together, take a double handful at a time, squeeze as tightly
as possible, and place in a dry crock; take the stone jar in which

260 PICKLES.

they are to be pickled, place in it a layer of tomatoes and cab-
bage, scatter over with chopped peppers, whole mustard seed, and
horse-radish, then another layer of tomatoes and cabbage, next spice,
and so on until jar is almost full, occasionally sprinkling with cay-
enne pepper; cover with strong cider vinegar, to each gallon of
which a tea-cup of sugar has been added. Place a saucer or pieces
of broken china on the pickles to keep them under the vinegar. If
a white scum rises, drain off vinegar, boil, skim, and pour hot over
the pickles. Prepare mustard, peppers, and horse-radish, as follows:
Take three green or ripe garden peppers (four table-spoons when
chopped), cut in two, place in salt water over night, the next morn-
ing drain and chop quite fine ; to two table-spoons mustard-seed add
salt-spoon salt, pour in boiling water, let stand fifteen minutes and
drain; two table-spoons horse-radish chopped fine. Tomatoes and
onions are excellent prepared in the same way. For sliced pickles,
take cucumbers and onions, or tomatoes and onions, and slice and
prepare as above. Mrs. W. W. W.

MANGOES.

Select green or half grown muskmelons ; remove a piece the
length of the melon, an inch and a half wide in the middle and
tapering to a point at each end ; take out seeds with a tea-spoon,
secure one end of each piece to its own melon by a stitch made with
a needle and white thread. Make a brine of salt and cold water
strong enough to float an egg, pour it over them, and after twenty-
four hours take them out. For filling, use chopped tomatoes and
chopped cabbage prepared as in "Chopped Pickles," small cucum-
bers, small white onions, and nasturtium pods, each prepared by
remaining in salt water in separate jars twenty-four hours; add also
green beans boiled in salt water until tender. For spice, use cin-
namon-bark, whole cloves, chopped horse-radish, cayenne pepper,
mustard seed, the latter prepared as directed in " Chopped Pickles."
Prepare three or four times as much cabbage and tomatoes as of
other articles, as any part left over may be placed in jar with vin-
egar poured over, and is ready for the table. Use one, or, if small,
two cucumbers, two or three onions, and the same quantity of bean
and nasturtium pods, placing them in mango first, with two or three

PICKLES. 261

cloves, three or four sticks of cinnamon an inch long, and half a
tea-spoon horse-radish, and filling up afterward with the chopped
cabbage or tomatoes (mixing, or using them separately in alternate
melons) pressing down very firmly, so that the mango is filled tight,
sprinkling on the cayenne pepper last. Sew in the piece all around
in its proper place with strong white thread ; when all are thus
prepared, place in a stone crock, cover with weak cider-vinegar, let
remain over night; in the morning place the mangoes, and the
vinegar in which they were soaked, in a porcelain kettle, boil half
an hour, place in a jar, cover with good strong cider vinegar, let
stand all night ; in the morning drain off vinegar and boil it, add-
ing one pint of sugar to each gallon, and pour boiling hot over the
mangoes ; drain off and boil the vinegar three or four times, and
they are done. This is not the usual way of preparing mangoes,
but it is much the best. To pickle nasturtiums, soak as collected in
salt and water for twenty -four hours, drain, and put into cold vin-
egar ; when all the seed is thus prepared, drain, and cover with
fresh boiling-hot vinegar.

PEACH MANGOES.

Take un pared, fine, large peaches (free-stones) ; with a knife
extract the stone .from the side, place in jar, pour over them boiling
water salted to taste, let stand twenty-four hours; drop into fresh
cold water and allow to remain ten or fifteen minutes ; wipe very
dry, fill each cavity with grated horse-radish and white mustard-
seed (prepared as directed in recipe for " Chopped Pickles), a small
piece of ginger-root, and one or two cloves ; sew up, and place
in a stone jar as close together as possible. Make a syrup in pro-
portion of one pint sugar to three pints vinegar; pour, boiling hot,
over them. They will be ready for use in a week, and are very
fine.

FRENCH PICKLES.

One peck green tomatoes sliced, six large onions sliced ; mix
these and throw over them one tea-cup of salt, and let them stand
over night ; next day drain thoroughly and boil in one quart vine-
gar mixed with two quarts of water, for fifteen or twenty minutes.
Then take four quarts vinegar, tw r o pounds brown sugar, half
pound white mustard-seed, two table-spoons ground allspice, and the

262 PICKLES.

same of cinnamon, cloves, ginger, and ground mustard ; throw all to-
gether and boil fifteen minutes. Mrs. Wm. Mappin, Mason Co. , Ky.

PICKLED ONIONS.

Select small silver-skinned onions, remove with a knife all the
outer-skins, so that each onion will be perfectly white and clean.
Put them into brine that will float an egg for three days, drain,
place in jar, first a layer of onions three inches deep, then a sprink-
ling of horse-radish, cinnamon bark, cloves, and a little cayenne
pepper ; repeat until jar is filled, in proportion of half a tea-spoon
cayenne pepper, two tea-spoons each chopped horse-radish and cloves,
and four table-spoons cinnamon bark, to a gallon of pickles ; bring
vinegar to boiling point ; add brown sugar in the proportion of a
quart to a gallon, and pour hot over the onions. Estelle Woods

Wilcox.

PICCALILLI.

One large white cabbage, fifty small cucumbers, five quarts small
string-beans, eight small carrots, one dozen sticks celery, five red
peppers, three green peppers, two heads cauliflower; chop fine,
soak over night in salt and water, wash well, drain thoroughly, and
pour over them hot vinegar spiced with mace, cinnamon and all-
spice; turn off vinegar and scald until safe to leave like common
pickles; or seal in can while hot. Mrs. W. L.

PYFER PICKLES.

Salt pickles down dry for ten days, soak in fresh water one day ;
pour off water, place in porcelain kettle, cover with water and vin*
egar, and add a tea-spoon pulverized alum (to each gallon) ; set
over night on a stove which had fire in during the day ; wash and
put in a jar with cloves, allspice, pepper, horse-radish and onions or
garlic ; boil fresh vinegar and pour over all ; in two weeks they will
be ready for use. These pickles are always fresh and crisp, and are
made with much less trouble than in the old-fashioned way by
keeping in brine. Mrs. E. M. R.

PICKLED PEPPERS.

Take large green ones (the best variety is the sweet pepper),
make a small incision at the side, take out all the seeds, being care.
ful not to mangle the peppers ; soak in brine that will float an egg

PICKLES. 263

for two days, changing water twice ; stuff with chopped cabbage, or
tomatoes seasoned with spice as for mangoes (omitting the cayenne
pepper), or a mixture of nasturtiums, chopped onions, red cabbage,
grapes, and cucumbers, seasoned with mustard-seed and a little
mace. Sew up incision, place in jar, and cover with cold-spiced
vinegar.

SPANISH PICKLES.

One dozen cucumbers, four heads of cabbage, one peck green
tomatoes, one dozen onions, three ounces white mustard-seed, one
ounce celery seed, one ounce turmeric, one box Coleman's mustard,
two and a half pounds brown sugar. Let the cucumbers stand in
brine that will float an egg three days ; slice the onions, and chop
cabbage and tomatoes, the day before making, and sprinkle with
salt in the proportion of half pint to a peck. When ready to make,
squeeze brine out of cucumbers, wipe them off, peel and cut them in
slices, let all simmer slowly in a kettle together for half an hour,
and then bottle..

EIPE TOMATO PICKLES.

Pare ripe, sound tomatoes (clo not scald), put in a jar; scald
spices (tied in a bag) in vinegar, and pour while hot over them.
This recipe is best for persons who prefer raw tomatoes.

VARIETY PICKLES.

One peck each of green tomatoes and cucumbers, and one quart
onions; pare, slice and salt (using a rounded half pint for all) each
in separate jars, letting them stand in the salt twenty-four hours,
and drain well, wringing and pressing in a cloth ; sprinkle fresh
green radish-pods and nasturtium seeds with salt, and let stand for
the same length of time ; boil in water salted to taste two quarts of
half-grown, very tender bean pods, until they can be pierced with a
silver fork, take out and drain. Now place each in a separate jar,
cover with cold, weak vinegar for twenty-four hours, drain well,
pressing hard to get out all the juice, cook tomatoes as in "Chopped
Pickles," and then mix all well together. In a stone jar place
first a layer of the mixture, sprinkle with mustard seed (prepared
as directed in recipe for "Chopped Pickles)," horse-radish chopped
fine, cinnamon bark, rings of garden peppers, and a few cloves, then

264 PICKLES.

another layer of the mixture, then the spice with a light sprink-
ling of cayenne pepper. The spices used for this amount are
nine table-spoons stick cinnamon, four and a half tea-spoons each
of mustard-seed, cloves, and horse-radish, and twenty-seven rings
of garden peppers. Cover with good cider vinegar, let stand
over night, drain off vinegar, and boil in a porcelain kettle, add*
ing brown sugar in the proportion of one pint to a gallon of vin-
egar ; skim well, pour hot over the pickles, continue to drain off
and boil for several days. If not sweet enough, add more sugar,
although these are not intended for sweet pickles. The proportion
of cucumbers may be double or even three times the quantity of
tomatoes if desired. Mrs. W. W. Woods.

VIRGINIA MIXED PICKLE.

One-half peck green tomatoes, twenty -five medium-sized cucum-
bers, fifteen large white onions, one-half peck small onions, four
heads cabbages, one pint grated horse-radish, one-half pound white
mustard-seed, one-fourth pound ground mustard, one-half tea-cup
ground black pepper, one-half pint salad oil, one ounce celery seed,
one-half ounce ground cinnamon, two ounces turmeric. Slice the
tomatoes and large onions, cut cabbage as for slaw, quarter cucum-
bers 'engthwise, cut in pieces two inches long, leaving the peel on,
and add the small onions whole. Mix with salt thoroughly, let
stand twenty-four hours ; drain off the juice, and pour vinegar and
water over pickles. Let stand a day or two, strain again as dry as
possible ; mix the spices well except the ground mustard, then boil
one and one-half gallons fresh apple vinegar and pour boiling hot
over the pickles; do this three mornings in succession, using the
same vinegar each time. The third time add one pound of sugar to
the vinegar and boil, pouring over as above; also mix the oil and
ground mustard together with a small portion of the vinegar, and
add when cold. Oil can be omitted if not relished. Mrs. M. B.

Sperry, Nashville, Tenn.

PICKLED WALNUTS.

Gather walnuts (or butternuts) when soft enough to be pierced
by a needle (July), prick each with a large needle well through,
holding in a cloth to avoid staining the hands, cover with strong
salt water (a pint and a half salt to a gallon of water), let stand two

SWEET PICKLES. 265

or three days, changing the brine every day ; then pour over them
a brine made by dissolving salt in boiling water (let it get cold be-
fore using), let stand three days, renew the brine and let it stand
for three days more. Now drain and expose to the sun for two or
three days or until they become black, or put in cold water for half
a day, and pack in jars not quite full. The proportions are a hun-
dred walnuts to each gallon of vinegar. Boil vinegar eight min-
utes, with a tea-cup sugar, three dozen each whole cloves and allspice,
a dozen and a half pepper-corns, and a dozen blades of mace. Pour
the vinegar over the walnuts scalding hot. In three days draw
off the vinegar, boil and pour over the walnuts again while hot, and
at end of three days repeat the process. They will be fit to eat in
a month, and will keep for years. Mrs. C. T. Carson.

SWEET PICKLES.

Sweet pickles maybe made of any fruit that can be preserved,
including the rinds of ripe melons and cucumbers. The proportion
of sugar to vinegar for syrup is three pints to a quart. Sweet pick-
les may be made of any preserve by boiling over the syrup and
adding spices and vinegar. Examine frequently, and re-scald the
t?yrup if there are signs of fermentation. Fiuins nnd other smootu-
skinned fruits should be well pricked before cooking. The principal
spices for sweet pickles are cinnamon and cloves. Use " coffee C,"
best brown, or good stirred maple sugar.

SWEET PICKLED BEETS.

Boil them in a porcelain kettle till they can be pierced with a
silver fork ; w T hen cool cut lengthwise to size of a medium cucum-
ber ; boil equal parts vinegar and sugar with half a table-spoon
ground cloves tied in a cloth to each gallon ; pour boiling hot over
the beets. Mrs. Samuel Woods .

PICKLED CUCUMBERS.

Prepare and quarter ripe cucumbers, take out seeds, clean, lay
in brine that will float an egg nine days, stirring every day, take

266 SWEET PICKLES.

out and put in clear water one day, lay in alum-water (a lump of
alum size of a medium hulled hickory-nut to a gallon of water)
over night, make syrup of a pint good cider vinegar, pound brown
sugar, two table-spoons each broken cinnamon bark, mace, and
pepper grains ; make syrup (three pints of sugar to a quart of vin-
egar) enough to cover the slices, lay them in, and cook till tender.

Mrs. M. L. France.

CURRANT PICKLES.

Scald seven pounds ripe currants in three pounds sugar and one
quart vinegar, remove currants to jar, boil for a few moments and
pour over the fruit. Some add three pounds of raisins and spices.
If not sweet enough, use only one pint vinegar.

PICKLED GRAPES.

Fill a jar with alternate layers of sugar and bunches of nice
grapes just ripe and freshly gathered ; fill one-third full of good
cold vinegar, and cover tightly. Mrs. C. T Carson.

SPICED GRAPES.

Five pounds grapes, three of sugar, two tea-spoons cinnamon and
allspice, half tea-spoon cloves ; pulp grapes, boil skins until tender,
cook pulps and strain through a sieve, add it to the skins, put in
sugar, spices and vinegar to taste ; boil thoroughly and cool. Miss
Mae Stokes, Milford Center.

SPICED GOOSEBERRIES.

Leave the stem and blossom on ripe gooseberries, wash clean ;
make a syrup of three pints sugar to one of vinegar, skim, if neces-
sary, add berries and boil down till thick, adding more sugar if
needed ; when almost done, spice with cinnamon and cloves ; boil
as thick as apple butter.

SPICED NUTMEG MELON.

Select melons not quite ripe, open, scrape out the pulp, peel, and
slice; put the fruit in a stone jar, and, for five pounds fruit, take a
quart vinegar, and two and a half pounds sugar ; scald vinegar and
sugar together, and pour over the fruit ; scald the syrup and pour
over the fruit each day for eight successive days. On the ninth,
add one ounce stick-cinnamon, or.e cf whole cloves, and one of all-

SWEET PICKLES. 267

spice. Scald fruit, vinegar and spices together, and seal up in jars.
This pickle should stand two or three months before using. Blue
plums are delicious prepared in this way. Mrs. Gen. Noyes.

PEACH PICKLES.

Pare freestone peaches, place in a stone jar, and pour over them
boiling-hot syrup made in the proportion of one quart best cider
vinegar to three pints sugar ; boil and skim, and pour over the
fruit boiling hot, repeating each day until the fruit is the same
color to the center, and the syrup like thin molasses. A few days
before they are finished, place the fruit, after draining, in the jar to
the depth of three or four inches, then sprinkle over bits of cinna-
mon bark and a few cloves, add another layer of fruit, then spice,
and so on until the jar is full; scald the syrup each morning for
three or four days after putting in the spice, and pour syrup boiling
hot over fruit, and, if it is not sufficiently cooked, scald fruit with
the eyrup the last time. The proportion of spices to a gallon of
fruit is, two tea-spoons whole cloves, four table-spoons cinnamon.
To pickle clingstones, prepare syrup as for freestones ; pare fruit,
put in the syrup, boil until they can be pierced through with a
silver fork ; skim out, place in jar, pour the boiling syrup over
them, and proceed and finish as above. As clings are apt to be-
come hard when stewed in sweet syrup, it may often be necessary
to add a pint of water the first time they are cooked, watching
carefully until they are tender, or to use only part of the sugar at
first, adding the rest in a day or two. Use the large White Heath
"elingstones if they are to be had. All that is necessary to keep
%weet pickles is to have syrup enough to cover, and to keep the
fruit well under. Scald with boiling syrup until fruit is of same
iolor throughout, and syrup like thin molasses ; watch every week,
particularly if weather is warm, and if scum rises and syrup assumes
a whitish appearance, boil, skim, and pour over the fruit. If at
any time syrup is lacking, prepare more as at first. Mrs. M. J. Woods.

PEAR PICKLES.

Prepare syrup as for peaches, pare and cut fruit in halves, or
quarters if very large, und if small leave whole, put syrup in porce-
lain kettle, and when it boils put in fruit, cook until a silver fork

268 SWEET PICKLES.

will easily pierce them ; skiin out fruit first and place in jar, and
last pour over syrup boiling hot; spice like peach pickles, draining
them each day, boiling and skimming the syrup, and pouring it
boiling hot over the fruit until fully done. By cooking pears so
much longer at first they do not need to be boiled so frequently,
but they must be watched carefully until finished, and if perfectly
done, will keep two or more years. Apple pickles may be made in
the same way, taking care to select such as will not lose shape in

boiling.

EUCHERED PLUMS.

Nine pounds blue plums, six pounds sugar, two quarts vinegar,
one ounce cinnamon; boil vinegar, sugar and spice together, pour
over plums, draw off next morning and boil, pour back on plums,
repeat the boiling five mornings, the last time boiling the fruit
about twenty minutes. Mrs. Capt. W. B. Brown, Washington City.

PICKLED RAISINS.

Leave two pounds raisins on stem, add one pint vinegar and
half pound sugar ; simmer over a slow fire half an hour. Mrs.

XL. LA XL.

STRAWBERRY PICKLES.

Place strawberries iii bottom of jar, add a layer of cinnamon and
cloves, then berries, and so on ; pour over it a syrup made of two
coffee-cups cider vinegar, and three pints sugar, boiled about five
minutes ; let stand twenty-four hours, pour off syrup, boil, por
over berries, and let stand as before, then boil berries and syrup
slowly for twenty -five minutes ; put in jars and cover. The above
is for six quarts of berries. Pine apples can be made in same way,
allowing six and a half pounds of fruit to above proportions. Mrs.
T. W. Jones, Charleston, S. C.

GREEN TOMATO PICKLE.

Take eight pounds of green tomatoes and chop fine, add four
pounds brown sugar and boil down three hours, add a quart of
vinegar, a teaspoon each of mace, cinnamon and cloves,, and boil
about fifteen minutes ; let cool and put into jars or other vessels.
Try this recipe once and you will try it again. Mrs. W. A. Croffut,
New York City.

SWEET PICKLES. 269

KIPE TOMATO PICKLE.

Pare and weigh ripe tomatoes and put into jars and just cover
with vinegar; after standing three days pour off the vinegar and
add five pounds coffee sugar to every seven of fruit ; spice to taste
and pour over tomatoes and cook slowly all day on the back of the
stove. Use cinnamon, mace and a little doves, or not any, as pre-
ferred.

WATERMELON PICKLE.

Pare off very carefully the green part of the rind of a good, ripe
watermelon, trim off the red core, cut in pieces one or two inches
in length, place in a porcelain-lined kettle, in the proportion of one
gallon rinds to two heaping tea-spoons common salt and water to
nearly cover, boil until tender enough to pierce with a silver fork,
pour into a colander to drain, and dry by taking a few pieces at a
time in the hand, and pressing gently with a crash towel. Make
syrup, and treat rinds exactly as directed for pickled peaches. Con-
tinue adding rinds, as melons are used at table, preparing them
first by cooking in salt water as above ; when as many are prepared
as are wanted, and they are nearly pickled, drain and finish as
directed in peach pickles, except when the syrup is boiled the last
time, put in melons and boil fifteen minutes ; set jar near stove,
skim out melons and put in jar a few at a time, heating gradually
so as not to break it, then pour in syrup boiling hot. A rind nearly
an inch thick, crisp and tender, is best, although any may be used.
If scum rises, and the syrup assumes a whitish appearance, drain,
boil and skim syrup, add melons, and boil until syrup is like thin
molasses.

CLOVER VINEGAR.

Put a large bowl of molasses in a crock, and pour over it nine
bowls of boiling rain-water ; let stand until milk-warm, put in two
quarts of clover blossoms, and t\vo cups of baker's yeast ; let this
stand two weeks, and strain through a towel. Nothing will mold
in it. Mrs. McAlister, Goshen,,

MINT VINEGAR.

Put into a wide-mouthed bottle enough fresh, clean peppermint,
spearmint, or garden parsley leaves to fill it loosely ; fill up with

270 SWEET PICKLES.

good vinegar, stop closely, leave on for two or three weeks, pour
off into another bottle, and keep well corked for use. This is ex-
cellent for cold meats, soups and bread-dressings for roasts ; when
mints can not be obtained, celery seed is used in the same way.
Mrs. B. A. Fay.

SPICED VINEGAR.

Put three pounds sugar in a three gallon jar with a small mouth ;
mix two ounces each of mace, cloves, pepper, allspice, turmeric,
celery seed, white ginger in small bits, and ground mustard; put in
six small bags made of thin but strong muslin, lay in jar, fill with
best cider vinegar, and use it in making pickles and sauces.

TARRAGON VINEGAR.

Gather the tarragon just before it blossoms, strip it from the
larger stalks and put it into small stone jars or wide-necked bottle ;
and in doing this twist the branches, bruising the leaves. Pour
over it vinegar enough to cover ; let it stand two months or
longer, pour off, strain, and put into small dry bottles, cork well
and use as sauce for meats.

CAULIFLOWER PICKLES.

To twelve heads of cauliflower, five quarts of vinegar, five cup*
brown sugar, six eggs, one bottle French mustard, two tablespoon-
frd? ginger, a fip.w garlic, two green peppers, one-half teaspoonful
cayenne, butter size of an egg, one ounce pulverized turmeric. Beat
well together the eggs, sugar, mustard, ginger, and turmeric, then
boil in vinegar, with garlic and peppers, ten minutes. Boil cauli-
flower in salt water until tender, then place carefully in jar, pour
over the boiling hot mixture. Mrs. W. W. Eastman, Minneapolis.

RIPE CUCUMBER PICKLES.

Take twenty-four large cucumbers, ripe and sound, six white
>nions, four large red peppers ; pare and remove the seeds from
die cucumbers, chop well, not too fine ; then chop fine onions and
peppers, mix thoroughly with one cup salt, one ounce white mustard ;
place in a muslin bag ; drain twenty-four hours, remove to glas?
jars, cover with cold vinegar and seal. They will keep a long
time and are excellent. Mrs. A. F. Corikey^

POULTRY

Do not feed poultry for twenty-four hours before killing ; catch
them without frightening or bruising, tie the feet together, hang up
on a horizontal pole, tie the wings together over the back with a
strip of soft cotton cloth ; let them hang five minutes, then cut the
throat or cut off the head with a very sharp knife, and allow them
to hang until the blood has ceased to drip. The thorough bleeding
renders the meat more white and wholesome. Scald well by dip-
ping in and out of a pail or tub of boiling water, being careful
not to scald so much as to set the feathers and make them more
difficult to pluck; place the fowl on a board with head towards you,
pull the feathers away from you, which will be in the direction
they naturally lie (if pulled in a contrary direction the skin is
likely to be torn), be careful to remove all the pin-feathers with a
knife or pair of tweezers ; singe, but not smoke, over blazing paper,
place on a meat-board, and with a sharp knife cut off the legs a
little below the knee, to prevent the muscles from shrinking away
from the joint, and remove the oil-bag above the tail ; take out the
crop, either by making a slit at the back of the neck or in front (the
last is better), taking care that every thing pertaining to the crop
or windpipe is removed, cut the neck-bone off close to the body,
leaving the skin a good length if to be stuffed ; cut around the vent,
cut a slit three inches long from the tail upwards, being careful to
cut only through the skin', put in the finger at the breast and detach
all the intestines, taking care not to burst the gall-bag (situated
near the upper part of the breast-bone, and attached to the liver;
if broken, no washing can remove the bitter taint left on every
spot it touches); put in the hand at the incision near the tail

(271)

272 POULTRY.

and draw out carefully all intestines ; trim off the fat from the
breast and at the lower incision ; split the gizzard and take
out the inside and inner lining (throw liver, heart, and gizzard
into water, wash well, and lay aside to be cooked and used
for the gravy) ; wash the fowl thoroughly in cold water twice,
(some wipe carefully with a wet cloth, and afterwards with a dry
cloth to make perfectly clean, instead of washing), hang up to drain,
and it is ready to be stuffed, skewered, and placed to roast. To
make it look plump, before stuffing, flatten the breast-bone by
placing several thicknesses of cloth over it and pounding it, being
careful not to break the skin, and rub the inside well with salt and
pepper. Stuff the breast first, but not too full or it will burst in
cooking ; stuff the body rather fuller than the breast, sew up both
openings with strong thread, and sew the skin of the neck over
upon the back or down upon the breast (these threads must be care-
fully removed before sending to the table). Lay the points of the
wings under the back, and fasten in that position with a skewer run
through both wings and held in place with a twine ; press the legs
as closely towards the breast and side-bones as possible, and fasten
with a skewer run through the body and both thighs, push a short
skewer through above the tail, and tie the ends of legs down with a
twine close upon the skewer (or, if skewers are not used, tie well
in shape with twine); rub over thoroughly with salt and pepper,
tnen iara, m me ibliowmg manner: Hold the breast over a clear
fire for a minute or dip it in boiling water. To make the flesh firm,
cut strips of firm fat bacon, two inches long, and an eighth of an
inch wide, and make four parallel marks on the breast, put one of
these strips of bacon-fat (called lardoons) securely into the split end
of small larding-needle, and insert it at the first mark, bringing it
out at the second, leaving an equal length of fat protruding at each
end ; continue inserting these strips, at intervals of half an inch
down these two lines, and then do the same with the two others. For
poultry use a small larding-needle ; the large ones are used foi
larding beef or veal. The process is very simple, and any one who
likes to bring out dainty dishes, will be more than repaid for the
little trouble in learning how. All white-fleshed birds are improved
by larding (as well as veal and sweet-bread). Small birds, such as

POULTRY. 273

quails, may be more conveniently "barded" by placing a "barde,"
a slice of fat bacon, over the breast, and the same plan may be
adopted in all cases where larding is inconvenient ; or fat from the
fowl itself may be used instead of bacon. When the flavor of bacon
is disliked, put a table-spoon of butter in bits over the breast; never
dredge with flour in the beginning. Now place to roast in an
oven rather hot at first, and then graduate the heat to moderate
until done, to test which insert a fork between the thigh and body;
if the juice is watery and not bloody it is done. If not served at
once, the fowl may be kept hot without drying up, by placing over
a skillet full of boiling water (set on top of stove or range) and
inverting a dripping-pan over it. Many persons roast fowls upon a
wire rack or trivet placed inside the dripping-pan, or patty pans
or muffin -rings may be used as rests. The pan should be three or
even four inches deep, and measure at the bottom about sixteen by
twenty inches, with sides somewhat flaring. Some put to roast in
a dry pan, the larding or butter making sufficient drippings for
basting; others add a very little water. In roasting a turkey,
allow twenty minutes time for every pound, and twenty minutes
longer. Some steam turkey before roasting, and a turkey-steamer
may be easily improvised by placing the dripping-pan containing
the turkey on top of two or three pieces of wood (hickory or maple
is the best) laid in the bottom of a wash-boiler, with just enough
water to cover the wood; put on the lid, which should fit tightly
on the boiler, and as the water boils aw r ay add more. Add the
h'quor in the dripping-pan to the turkey when placed in the oven
to roast (do not use the water from the boiler). In boiling fowl,
put into hot water (unless soup is wanted, when place in cold);
skim when it boils up first, and keep it just above the boiling point,
but it must boil gently, not violently. A little vinegar added to the
water in which they are boiled makes fowls more tender. For fuller
directions see " Meats." Boil the giblets until tender in a sepa-
rate dish, and add them, well chopped, together with wa-ter in
which they were cooked, to the gravy.

TO CUT UP A CHICKEN.

Pick, singe, and draw; lay the chicken on a board kept for the

purpose, cut off the feet at first joint ; cut a slit in the neck, take
18

274 POULTRY.

out the windpipe and crop, cut off the wings and legs at the joint
which unites them to the body, separate the first joint of the leg
from the second, cut off the oil-bag, make a slit horizontally under
the tail, cut the end of the entrails loose, extend the slit on each
side of the joint where the legs were cut off; then, with the left
hand, hold the breast of the chicken, and, with the right, bend
back the rump until the joint in back separates, cut it clear and place
in water. Take out the entrails, using a sharp knife to separate the
eggs (if any), and all other particles to be removed, from the back,
being careful in removing the heart and liver not to break the gall-
bag (a small sack of a blue-green color about an inch long attached
to the liver); separate the back and breast ; commence at the high
point of the breast and cut do wn wards toward the head, taking
off* part of the breast with the wish-bone ; cut the neck from that
part of the back to which the ribs are attached, turn the skin off
the neck, and take out all lumps and stringy substances ; very care-
fully remove the gall-bag from the liver, and clean the gizzard by
making an incision through the thick part and first lining, peeling
off the fleshy part, leaving the inside whole and ball-shaped ; if the
lining breaks, open the gizzards, pour out contents, peel off inner
lining, and wash thoroughly. After washing in second water, the
chicken is ready to be cooked. When young chickens are to be
baked, with a sharp knife cut open the back at the side of the
back-bone, press apart, and clean as above directed, and place in
dripping-pan, skin side up.

Chickens are stuffed and roasted in the same way as turkeys,
and are much better for being first steamed, especially if over a year
t)ld. Roast for twenty or thirty minutes, or till nicely browned.
Some prefer to broil or fry old chickens after first steaming until
tender, but stewing or boiling is better. In broiling chickens the
danger of under-cooking on the one hand, or burning on the other,
is avoided by breaking the bones slightly with a rolling-pin so that
the pieces are flattened. Covering with a sauce-pan will also con-
centrate the heat, and help cook them thoroughly without burning.

Some, in making chicken or meat pies, line the bottom of the
dish with crust, and place in the oven until well "set," then line
the sides, fill, cover, and bake ; it is always difficult to bake the

POULTRY. 275

crust on the bottom of dish unless this plan is adopted. A still
better plan is to use no bottom crust, only lining the sides of the
pan.

The garnishes for turkey and chicken are parsley, fried oysters,
thin slices of ham, slices of lemon, fried sausages or forced-meat
balls.

BAKED CHICKENS.

Dress the chickens and cut them in two, soak for half an hour in
cold water, wipe perfectly dry and put in a dripping-pan, bone side
down, without any water ; have a hot oven, and, if the chickens are
young, half an hour's cooking will be sufficient. Take out, and sea-
eon with butter, salt and pepper ; pack one above another as closely
as possible, and place in pan over boiling water, covering them
closely this keeps them moist until served boil the giblets in a
little water, and, after the chickens are taken from the dripping-pan,
put in to it the water in which giblets were boiled, thicken it, and add
the chopped giblets. This manner of baking chickens is fully equal
to broiling them. Mrs. E. W. Herrick

BAKED SPRING CHICKENS.

Cut each of four chickens into seven or nine pieces, wash thor-
oughly and quickly, and put in a colander to drain ; put a half
table-spoon each of lard and butter into a dripping-pan, lay in the
pieces, and add half a pint hot water ; place in oven and bake half
an hour, turn, taking care that they get only to a light brown, and,
just before taking up, add salt and pepper to taste ; when done
take out in a dish and keep hot. To make the gravy, add a half
pint or more of water, set the dripping-pan on the stove, and add
one table-spoon flour mixed with half cup of cream or milk, stirring
slowly, adding a little of the mixture at a time. Let cook thor-
oughly, stirring constantly to prevent burning, and to make the
gravy nice and smooth ; season more if necessary. Mrs. L. Hush.

BAKED CHICKEN WITH PARSNIPS.

Wash, scrape, and quarter parsnips, and parboil for twenty min-
utes ; prepare a young chicken by splitting open at back, place
in a dripping-pan, skin side up, lay parsnips around the chicken,
sprinkle with salt and pepper, and add a lump of butter the size

276 POULTRY.

of an egg, or two or three slices of good pickled pork ; put enough
water in pan to prevent burning, place in oven and bake until
chicken and parsnips are done to a delicate brown ; serve chicken
separately on a platter, pouring the gravy in the pan over the pars-
nips.

CHICKEN CROQUETTES.

Boil two fowls weighing five pounds each till very tender, mince
fine, add one pint cream, half pound butter, salt and pepper tc
taste ; shape oval in a jelly glass or mold. Fry in lard like dough-
nuts until brown. Mrs. E. L. Fay, New York City.

BREADED CHICKEN.

Cut a tender chicken into seven pieces as if for frying, roll in
beaten yolks of two eggs, then in finely grated bread crumbs seasoned
with chopped parsley, pepper and salt ; place in dripping-pan, dot
the pieces with bits of butter (one table-spoon in all), add a little
water, bake slowly, basting often. When done, take out chicken
and make gravy in the pan by adding a mixture of flour and butter,
make smooth by stirring. Add either cream or milk to make suffi-
cient gravy, which season to taste.

BROILED CHICKENS OR QUAILS.

Cut chicken open on the back, lay on the meat-board and pound
until it will lie flat, lay on gridiron, place over a bed of coals, broil
until a nice brown, but do not burn. It will take twenty or thirty
minutes to cook thoroughly, and it will cook much better to cover

~ */ '

with a pie-tin held down with a weight so that all parts of the
chicken may lie close to the gridiron. While the chicken is broil-
ing, put the liver, gizzard and heart in a stew-pan and boil in a
pint of water until tender, chop fine and add flour, butter, pepper,
salt, and stir a cup of sweet cream to the water in which they were
boiled ; when the chicken is done, dip it in this gravy while hot,
lay it back on the gridiron a minute, put it in the gravy and let
boil for a half minute, and send to the table hot Cook quails in
the same way. Mrs. A. S. Chapman.

CHILI COLORAD.

Take two chickens; cut up as if to stew ; when pretty well done,
add a little green parsley and a few onions. Take half pound large

277

pepper pods, remove seeds, and pour on boiling water; steam ten
or fifteen minutes ; pour off water, and rub them in a sieve until
all the juice is out ; add the juice to the chicken ; let it cook for
half an hour ; add a little butter, flour and salt. Place a border
of rice around the dish before setting on table. This dish may also
be made of beef, pork or mutton ; it is to be eaten in cold weather,
and is a favorite dish with all people on the Pacific coast. Mrs,
Gov. Bradley, Nevada.

CHICKENS FOR LUNCH.

Split a young chicken down the back, wash and wipe dry, s' ason
with salt and pepper. Put in a dripping-pan, and place in a mod-
erate oven ; bake three-quarters of an hour. This is much bettei
for traveling lunch than when seasoned with butter. Mrs. W. B.
Brown, Washington, D. C.

CHICKEN POT-PIE.

Cut up a chicken and put on in hot water enough to cover, and
take care that it does not cook dry ; while boiling cut off a slice
from bread dough, add a small lump of lard, and mix up like light
biscuit, roll, cut out with cake-cutter and set by stove to rise ; wash
and pare potatoes of moderate size, and add them when chicken is
almost done; when potatoes begin to boil, season with salt and pep-
per, add dumplings and season again. See that there is water
enough to keep from burning, cover very tightly, and do not take
cover off until dumplings are done. They will cook in half an
hour, and may be tested by lifting one edge of the lid, taking out
a dumpling and breaking it open. Or, the dumplings may be placed
in steamer over cold water, taking care to leave some of the hole?
in steamer open, as if all are covered by the dumplings, the steam
will not Be admitted, and they will not cook well. If there are
too many dumplings to lie on bottom without covering all holes,
attach them to the side and upper edge of steamer by wetting
dough and pressing it to the edge. When done remove to vegetable
dish and pour hot gravy over them. Dish potatoes by themselves,
and chickens and dumplings together. Make gravy by mixing two
level table-spoons flour and a little butter together, and stir into the
broth remaining in pot slowly, add more boiling water if needed and
season with salt and pepper. Or, make dumplings with one pint

278 POULTRY.

gour milk, two well-beaten eggs, half tea-spoon soda (mixed in part
of the flour), and flour enough to make as stiff as can be stirred
with a spoon; or baking-powder and sweet milk may be used. Drop
in by spoonfuls, cover tightly, and boil as above. A pot-pie may
be made from a good boiling piece of beef; if too much grease

arises skim off.

CHICKEN PIE.

Cut up two young chickens, place in hot water enough to cover,
(as it boils away add more so as to have enough for the pie and for
gravy to serve with it), boil until tender; line the sides of a four or
six quart pan with a rich baking-powder or soda-biscuit dough quarter
of an inch thick, put in part of ihe chicken, season with salt, pepper
and butter, lay in a few thin strips or squares of dough, addtheiest
of chicken and season as before ; some add five or six fresh eggs or a
few new potatoes in their season, season liquor in which the chickens
were boiled, with butter, salt and pepper, add a part of it to the pie,
cover with crust a quarter of an inch thick, with a hole in the
center the size of a tea-cup. Keep adding the chicken-liquor as
needed, since the fault of most chicken pies is that they are too dry.
There can scarcely be too much gravy. Bake one hour in a mod-
erate oven.

Veal pies are similarly made, omitting eggs, and using two or
three pounds veal to a quart of dough. Add to liquor loft in pot
a table-spoon of butter mixed with flour to a paste, season with pep-
per and salt, for gravy, adding water if needed. L. A. C.

CHICKEN PIE WITH OYSTERS.

Boil the chicken a year old is best until tender, drain off
liquor from a quart of oysters, boil, skim, line the sides of a dish
with a rich crust, put in a layer of chicken, then a layer of run-
oysters, and repeat until dish is filled, seasoning each layer wifh
pepper, salt, and bits of butter, and adding the oyster liquor and
a part of the chicken liquor until the liquid is even with the top
layer ; now cover loosely with a crust having an opening in the
center to allow steam to escape. If the liquor cooks away, add
chicken gravy or hot water. Bake forty minutes in a moderate
oven. Make gravy by adding to chicken liquor left in pot (one
quart or more) two tablespoons flour, rubbed smooth with two

POULTRY. 279

tablespoons butter, and seasoned highly with pepper; let cook until
there is no raw taste of flour and salt to taste and serve.

CHICKEN PUDDING.

Dress and cut one chicken into small pieces, put it into a sauce-
pan or kettle with a little water, season with salt and pepper, let
boil until it begins to grow tender, then take out and put into y
three-quart pudding dish ; have ready one quart green corn grated
or cut fine, to which add three eggs beaten light and one pint sweet
milk ; season with salt and pepper, and pour this mixture over the
chicken, dredge thickly witli flour, lay on bits of butter and bake
until done. Mrs. A. Wilson, Eye, N. Y.

DRESSING FOR CHICKEN OR BEEF.

Boil potatoes, mash as if for the table, except that they should be
less moist, stuff the chicken or roast with this, and bake as ordi-
narily ; for ducks add onions chopped fine ; if the bread-dressing is
wanted too, it may be laid in the corner of the pan. Mrs. Carrie

Beck.

FRICASSEED CHICKEN.

Cut up and put on to boil, skin side down, in a small quantity of
water, season with salt, pepper, and slices of an onion if liked;
stew gently until tender, remove chicken, add a half pint cream or
milk to gravy, and thicken with butter and flour rubbed smoothly
together (adding a little of the gravy to soften and help mix them),
let boil two or three minutes, add a little chopped parsley and serve.
Or, first fry the chicken brown in a little hot lard, take out chicken,
add a table-spoon flour, and let cook a minute, stirring constantly;
add a pint water (or stock if at hand), a little vinegar or Worces-
tershire sauce, season with salt and pepper; when it has boiled^
remove from fire, strain, add the beaten yolk of an egg, pour over
the chicken and serve. Or, put chicken in sauce-pan with barely
enough water to cover, stew gently until tender ; have a frying-pan
prepared with a few slices of salt pork, drain chicken and fry with
pork until it is a fine, rich brown ; take chicken and bits of pork
from the pan, pour in the broth, thicken with brown flour, mixed
smooth with a little water, and season with pepper ; now put chicken
and pork back into gravy, let simmer a few minutes, and serve
very hot. Mrs. J. H. S.

280 POULTRY.

FRIED SPRING CHICKEN.

Put skillet on the stove with about half table-spoon each of lard and
butter; when hot lay in chicken, sprinkle over with flour, salt and
pepper, place lid on skillet, and cook over a moderate fire; when
a light brown, turn the chicken and sprinkle flour, salt and pepper
over the top as at first, if necessary add more lard and butter, and
cook slowly until done ; make gravy just the same as for baked
chicken. As a general rule half an hour is long enough to fry
spring chicken. To make rich and nice gravy without cream, take
the yolk of an egg, beat up light, strain and stir slowly into the
gravy after the flour and milk have been stirred in and thoroughly
cooked; as soon as it boils up the gravy is done, and should be
removed from the stove. All gravies need to be stirred well and
thoroughly cooked over a moderate fire. Mrs. L. H.

FREED GUMBO.

Cut up two young chickens, and fry in skillet; when brown but
not scorched, put in a pot with one quart finely chopped okra, four
large tomatoes, and two onions chopped fine ; cover with boiling
water, boil very slowly, and keep the kettle tightly closed; add
boiling water as it wastes, and simmer slowly three hours ; season
with salt, pepper, and a little butter and flour rubbed together;
Berve with boiled rice. Mrs. J. H. S.

JELLIED CHICKEN.

Cook six chickens in a small quantity of water, until the meat
tfill part from the bone easily ; season to taste with salt and pepper;
just as soon as cold enough to handle, remove bones and skiu ;
place meat in a deep pan or mold, just as it comes from the bone,
using gizzard, liver and heart, until the mold is nearly full. To
the water left in the kettle, add three-fourths of a box of Cox's
gelatine (some add juice of lemon), dissolved in a little warm water,
and boil until it is reduced to a little less than a quart, pour over
the chicken in the mold, leave to cool, cut with a very sharp knife
and serve. The slices will not easily break up if directions are
followed. Mrs. Prof. Roberts, Cape Girardeau, Mo.

POULTRY. 281

PICKLED CHICKEN.

Boil four chickens till tender enough for meat to fall from bones;
put meat in a stone jar, and pour over it three pints of cold vine-
gar, and a pint and half of the water in which the chickens were
boiled; add spices if preferred, and it will be ready for use in two
days. Emma Gould Rea.

PRESSED CHICKEN.

Take one or two chickens, boil in a small quantity of water with
a little salt, and when thoroughly clone, take all the meat from the
bones, removing the skin, and keeping the light meat separate from
the dark; chop and season to taste with salt and pepper. If a meat
presser is at hand take it, or any other mold such as a crock or
pan will do; put in a layer of light and a layer of dark meat till
all is used, add the liquor it was boiled in, which should be about
one tea-cupful, and put on a heavy weight ; when cold cut in slices.
Many chop all the meat together, add one pounded cracker to the
liquor it was boiled in, and mix all thoroughly before putting in the
mold ; either way is nice. Boned turkey can be prepared in the
same way, slicing instead of chopping.

STEAMED CHICKEN.

Rub the chicken on the inside with pepper and half tea-spoon of
salt, place in steamer in a kettle that will keep it as near the water
as possible, cover, and steam an hour and a half; when done keep
hot while dressing is prepared, then cut them up, arrange on the
platter, and serve with the dressing over them. The dressing is
made as follows : Boil one pint of gravy from the kettle without the
fat, add cayenne pepper and half a tea-spoon salt ; stir six table-
spoons of flour into a quarter pint of cream until smooth, and add
to the gravy. Corn starch may be used instead of the flour, and
some add nutmeg or celery salt.

BONED TURKEY.

With a sharp knife slit the skin down the back, and raising one
side at a time with the fingers, separate the flesh from the bones
with knife, until the wings and legs are reached. These unjoint
from the body, and cutting through to the bone, turn back the
flesh and remove the bones. When lilies are removed, the flesh

282 POULTRY.

may be re-shaped by stuffing. Some leave the bones in the legs and
wings, as they are most difficult to remove. Stuff with force-meat,
made of cold lamb or veal and a little pork, chopped fine and sea-
soned with salt, pepper, sage or savory, and the juice of one lemon;
sew into shape, turn ends of wings under and press the legs close to-
the back, and tie all firmly so that the upper surface may be plump
and smooth for the carver. Lard with two or three rows on the
top, and bake until thoroughly done, basting often with salt and
water, and a little butter. This is a difficult dish to attempt.
Carve across in slices and serve with tomato-sauce. Mrs. J. Flem-

wing, Philadelphia, Pa.

BONED TUEKEY.

Bone and stuff as in preceding recipe, roll tight in a strong, clean
cloth, tie with tape in center and near the ends, and fasten ends-
firmly with strong twine, taking care to make the roll compact and
perfectly secure ; place in a rich stock, prepared by putting the
bones in cold water with herbs, an onion peeled and stuck with ten
cloves, and a sliced carrot and turnip, bringing to a boil, and skim-
ming it until clear (if not enough to cover, add more boiling water),
and boil four or five hours, take up, remove cloth, wash it in cold
water, and replace turkey in it as before, place it between two
platters under a heavy weight, and let stand over night to cool;
strain the stock in which it was boiled, in the morning remove all
fat, and put stock over the fire ; add to it two ounces gelatine dis-
solved in a pint of cold water, and clarify as in general directions for
" Soups." Strain through flannel until perfectly clear, pour it into
two shallow molds, color one dark brown with caramel, and cool
until the jelly is firm ; place turkey on a dish and garnish with the
jelly cut in fanciful shapes ; or first place the turkey on a dish, and

pour the jelly over it.

BOILED TURKEY.

Wash the turkey thoroughly and rub salt through it ; fill it with
a dressing of bread and butter, moistened with milk and seasoned
with sage, salt and pepper, and mixed with a pint of raw oysters ;
tie the legs and wings close to the body, place in salted boiling,
water with the breast downward, skim often, boil about two hours..
but not till the skin breaks ; serve with ovster-sauce. Mrs. E. 1J.

F. t New York City.

POULTRY. 283

ROAST TURKEY.

After picking and singeing the turkey, plump it by plunging
quickly three times into boiling water and then three times into
cold, holding it by the legs ; place to drain and dress as in general
directions ; prepare stuffing by taking pieces of dry bread and
crust (not too brown) cut off a loaf of bread fully three or four
days old (but not moldy) ; place crust and pieces in a pan and
pour on a very little boiling water, cover tightly with a cloth, let
stand until soft, add a large lump of butter, pepper, salt, one or
two fresh eggs, and the bread from which the crust was cut, so as
not to have it too moist. Mix well with the hands and season to
suit taste ; rub inside of turkey with pepper and salt, stuff it as
already directed on page 272, and sew up each slit with a strong
thread ; tie the legs down firmly, and press the wings closely to the
sides, securing them with a cord tied around the body (or use
/skewers if at hand), steam (page 273) from one to three hours (or
until easily pierced with a fork), according to the size, then place
turkey in pan with water from dripping-pan in which the turkey
was steamed ; lard the turkey, or place on the breast the pieces of
fat taken from it before it was stuffed, sprinkle with salt and pep-
per, dredge well with flour; if not sufficient w r ater in the pan, keep
-adding boiling w r ater and baste often, as the excellence of the
turkey depends much on this. Cook until a nice brown and per-
fectly tender ; remove to a hot platter and serve with cranberry
sauce and giblet gravy. To make the gravy, after the turkey is
dished place the dripping-pan on the top of range or stove, skim
off most of the fat, and add water if necessary ; chop the heart,
gizzard and liver (previously boiled for two hours in two quarts of
water), and add to the gravy with the water in which they were
boiled, season with salt and pepper, add a smooth thickening of
flour and w r ater, stir constantly until thoroughly mixed with the
gravy, and boil until the flour is well cooked. Some, in making
stuffing, try out the fat of the turkey at a low temperature, and use
instead of butter; others use the fat of sweet-pickled pork chopped
ne (not tried out), and a small quantity of butter, or none at alL
Mrs. Judge J. L. Porter.

284 POULTRY.

EOAST TURKEY.

Prepare and stuff as in preceding recipe, and lard as described
in general directions ; place in oven not quite as hot as for roast-
ing meats (if the fire is very hot, lay a piece of brown paper, well
greased, over the fowl, to prevent scorching) ; put a table-spoon of
butter in bits on the breast ; it will melt and run into the dripping-
pan, and is used to baste the fowl as roasting progresses; baste
often (once in ten minutes), watching the turkey as it begins to
brown, very carefully, and turning it occasionally to expose all parts
alike to the heat ; it should be moist and tender, not in the least
scorched, blistered or shriveled, till it is a golden brown all over.
For the first two-thirds of the time required for cooking (the rule
is twenty minutes to the pound and twenty minutes longer) the
basting should keep the surface moistened so that it will not crisp
at all; meantime the oven should be kept as close as possible. In
basting use the door that opens to the left, so that the right hand
may be used conveniently through a small opening; and a long
gauntlet glove is a good thing to protect the hand and arm during
the operation. In turning the pan, do it as quickly as possible;
season with two tea-spoons salt when half done. In the last third
of the time allowed for cooking, withdraw the pan partly from the
oven (resting the end on a block of wood or a plain stool of the
proper height kept for the purpose), and dredge the breast, upper
portion and sides thoroughly, by sifting flour over the fowl from a
fine sifter, return pan to oven, and let remain until the flour is well
browned, then baste freely with drippings from the pan, and flour
again, repeating the flouring and browning, and allowing the crust
to grow crisper each time ; there will probably be time to repeat
the process three or four times before finishing. Take care not to
wash off the flour by basting; give it time to brown on thoroughly,
and do not take out of oven until all the flour of last dredging
is thoroughly browned. If it isneces^nrv to turn the turkey in the
pan, use a towel, and never stick it with a fork, to allow the juice
to escape. In roasting a large turkey, a liberal allowance of but-
ter for cooking, including gravy for serving in two successive
days, is one tea-cupful, but less may be used, according to taste
or necessity for economy. When done the entire surface will be a-

POULTRY. 285

rich, frothy, brown crust, which breaks off in shells in carving,
and makes the most savory of morsels. Dish the turkey.

To make the gravy, boil the heart, liver, gizzard and neck in two-
quarts of water for two hours, then take them up, chop gizzard,
heart and liver, put them back again, thicken with one table-spoon
of flour wet with cold water; season with salt and pepper; after the
turkey has been taken up, pour into dripping-pan, set on the top of
the stove, and boil five minutes, stirring constantly, scraping the
sides of the pan until free from the rich, savory particles that ad-
here. Serve in a gravy-boat.

ROAST TURKEY WITH OYSTER DRESSING.

Dress and rub turkey thoroughly inside and out with salt and
pepper, steam two hours or until it begins to grow tender, lifting
the cover occasionally and sprinkling lightly with salt. Then take
out, loosen the legs, and rub the inside again with salt and pepper,
and stuff with a dressing prepared as follows: Take a loaf of stale
bread, cut off crust and soften by placing in a pan, pouring on
boiling water, draining off immediately and covering closely;
crumble the bread fine, add half a pound melted butter, or more
if to be very rich, and a tea-spoon each of salt and pepper, or
enough to season rather highly ; drain off liquor from a quart
of oysters, bring to a boil, skim and pour over the bread-crumbs,
adding the soaked crusts and one or two eggs ; mix all thoroughly
with the hands, and if rather dry, moisten with a little sweet milk;
lastly, add the oysters, being careful not to break them ; or first put
in a spoonful of stuffing, and then three or four oysters, and so on
until the turkey is filled ; stuff the breast first. Flour a cloth and
place over the openings, tying it down with a twine ; spread the
turkey over with butter, salt and pepper, place in a dripping-pan
in a well-heated oven, add half a pint hot water, and roast t\vo
hours, basting often with a little water, butter, salt and pepper,
kept in a tin for this purpose and placed on the back of the
stove. A swab made of a stick with a cloth tied on the end, is
better than a spoon to baste with. Turn until nicely browned on
all sides, and about half an hour before it is done, baste with butter
and, dredge with a little flour this will give it a frothy appearance*

286 POULTRY.

When you dish the turkey if there is much fat in the pan, pour off
most of it, and add the chopped giblets previously cooked until
tender, and the water in which they were cooked, now stewed down
to about one pint ; place one or two heaping table-spoons flour (it is
better to have half of it browned) in a pint bowl, mix smooth with
a little cream, fill up bowl with cream or rich milk and add to the
gravy in the pan ; boil several minutes, stirring constantly, and
pour into the gravy tureen ; serve with currant or apple jelly. A
turkey steamed in this way does not look so well on the table, but
is very tender and palatable. It is an excellent way to cook a
large turkey.

ENGLISH EOAST TURKEY.

Kill several days before cooking, prepare in the usual manner,
stuff with bread-crumbs (not using the crusts) rubbed fine, moistened
with butter and two eggs, seasoned with salt, pepper, parsley, sage,
thyme or sweet marjoram ; sew up, skewer, and place to roast in a
rack within a dripping-pan ; spread with bits of butter, turn
and baste frequently with butter, pepper, salt and w 7 ater ; a few
minutes before it is done glaze with the white of an egg; dish
the turkey, pour off most of the fat, add the chopped giblets and
the water in which they were boiled, thicken with flour and butter
rubbed together, stir in the dripping-pan, let boil thoroughly and
serve in a gravy-boat. Garnish with fried oysters, and serve with
celery-sauce and stewed gooseberries. Choose a turkey weighing
from eight to ten pounds. If it becomes too brown, cover with
buttered paper. Mrs. C. T. Carson.

MEAT JELLY FOE BONED TURKEY.

Take oil from the water (when cold) in which turkey was boiled,
strain into a porcelain kettle, add two ounces gelatine, three eggs,
with shells, a wine-glass sherry or madeira ; stir well. Add one
c[uart strained liquor, beat rapidly with an egg-beater, put on "fire,
and stir till boils ; simmer ten or fifteen minutes, sprinkle with a
pinch of turmeric, and strain as other jelly; when cold, break up
and place over and around turkey. Cut in thick slices and fanciful
shapes with paste-cutter. Mrs. S. T. J.., Va,

SALADS.

Vegetables used for salads are : boiled asparagus, cabbage, red
and white; lettuce, chicory, boiled cauliflower, celery, dandelion,
purslane, water-cress, etc. Prepare carefully by freshening in cool
water, cleaning thoroughly of all foreign matters, drying carefully
in a towel (avoiding as much as possible crushing the leaves, as it
causes them to wilt), and then shredding with the fingers instead of
cutting or chopping with a knife. Lettuce is often served with the
leaves entire, reserving the tender inner leaves of lettuce for garnish-
ing; cover with a "dressing," which consists chiefly of oil, vinegar,
salt, pepper, and mustard, mixed in various proportions. All the
ingredients of the dressing should be the very best.

In preparing the dressing, powder the hard boiled eggs, either in
a mortar or by mashing with the back of a silver spoon (if raw
eggs are used beat well and strain), add the seasoning, then the oil,
a few drops at a time, and, lastly and gradually, the vinegar. Al-
ways use the freshest olive salad oil, not the common sweet oil ; if it
can not be obtained, cream or melted butter is a good substitute and
by some considered even more palatable, but when used it should be
added last of all. In making chicken salad use the oil off the
water in which the chickens were boiled. It is much nicer to pick
the meat or cut it with a knife instead of chopping, always removing
bits of gristle, fat and skin. The same is true of celery (in place
of which celery seed may be used with white cabbage or nice head-
lettuce, well chopped). To crisp celery, lettuce, cabbage, and all
vegetables used for salads, put in ice-water for two hours before serv-

(2P7)

288 SALADS.

ing. Pour the dressing over the chicken and celery, mixed and
slightly salted ; toss up lightly with a silver fork, turn on a platter,
form into an oval mound, garnish the top with slices of cold boiled
eggs, and around the bottom with sprigs of celery, and set away in
a cold place until needed. Salads should be served the day they are
prepared. Vegetable salads should be stirred as little as possible,
in order that their freshness may be preserved until they are served.
To fringe celery stalks for use as a garnish for salads, meats, chicken,
etc., cut the stalks into two-inch pieces ; stick several coarse needles
into the top of a cork ; draw half of the stalk of each piece of celery
through the needles several times. When all the fibrous parts are
separated, lay the celery in some cold place to curl and crisp. Stir
salads with a wooden fork or spoon. Many think turkey makes a
nicer salad than chicken. Always make soup of the liquor in which
turkey or chicken was boiled.

SIDNEY SMITH'S WINTER SALAD.

Two large potatoes, passed through kitchen sieve,

Unwonted softness to the salad give ;

Of mordant mustard add a single spoon

Distrust the condiment which bites too soon ;

But deem it not, though made of herbs, a fault

To add a double quantity of salt;

Three times the spoon with oil of Lucca crown,

And once with vinegar procured from town.

True flavor needs it, and your poet begs

The pounded yellow of two well-boiled eggs.

Let onion atoms lurk within the bowl,

And, half-suspected, animate the whole ;

And lastly, on the favored compound toss

A magic tea-spoon of anchovy sauce.

Then, though green turtle fail, though venison 's tough,

Though ham and turkey are not boiled enough,

Serenely full, the epicure shall say,

" Fate can not harm me I have dined to day."

ASPARAGUS SALAD.

After having scraped and washed asparagus, boil soft m salt
water, drain off water, add pepper, salt and strong cider vinegar,
and then cool. Before serving, arrange asparagus so that heads
will all lie in center of dish; mix the vinegar in which it was put

SALADS. 289

after removing from the fire with good olive oil or melted butter, and
pour over the asparagus. Mrs. Leiuis Brown.

BEAN SALAD.

String young beans, break into half-inch pieces (or leave whole),
wash and cook soft in salt water ; drain well, add finely-chopped
onions, pepper, salt and vinegar; when cool add olive-oil or melted
butter. The onions may be omitted.

CABBAGE SALAD.

Two quarts finely-chopped cabbage, two level table-spoons salt,
two of white sugar, one of black pepper, and a heaping one of
ground mustard; rub yolks of four hard-boiled eggs until smooth,
add half cup butter, slightly warmed ; mix thoroughly with the cab-
bage, and add tea-cup good vinegar ; serve with whites of the eggs
sliced and placed on the salad. Mrs. Col. Hawkins.

CABBAGE SALAD.

Put the milk and vinegar on to heat in separate sauce-pans ; when
the vinegar boils, add butter, sugar, salt and pepper, and stir in the
chopped cabbage; cover, and let scald and steam not boil for a
moment, meanwhile, remove hot milk from stove, cool a little, and
stir in the well-beaten and strained yolks ; return to stove, and boil
a moment. Dish cabbage and pour custard over it, stir rapidly with
.a silver spoon until well mixed, and set immediately in a cold place.

CREAM SLAW.

One gallon cabbage cut very fine, pint vinegar, pint sour cream,
half cup sugar, tea-spoon flour, two eggs, and a piece of butter the
size of a walnut; put vinegar, sugar and butter in a sauce-pan and
let boil; stir eggs, cream and flour, previously well mixed, into the
vinegar, boil thoroughly and throw over the cabbage previously
sprinkled with one table-spoon salt, one of black pepper and one of
mustard. Mrs. Dr. Skinner, Somerset,

PLAIN COLD SLAW.

Slice cabbage very fine, season with salt, pepper, and a little
sugar; pour ever vinegar and mix thoroughly. It is nice served in
the center of a platter with fried oysters around it.
19

290 SALADS.

CHICKEN SALAD.

Chop fine one chicken cooked tender, one head cabbage, and five
cold hard-boiled eggs ; season with salt, pepper and mustard to
taste ; warm one pint vinegar, add half a tea-cup butter, stir until
melted, pour hot over the mixture, stir thoroughly, and set away to

cool.

CHICKEN SALAD.

Boil three chickens until tender, salting to taste; \vhen cold cut
in small pieces and add twice the quantity of celery cut up with a
knife but not chopped, and four cold-boiled eggs sliced and thor-
oughly mixed through the other ingredients. For dressing, put on
stove a sauce-pan w r ith one pint vinegar and butter size of an egg;
beat two or three eggs with two table-spoons mustard, one of black
pepper, two of sugar, and a tea-spoon salt, and when thoroughly
beaten together pour slowly into the vinegar until it thickens. Be
careful not to cook too long or the egg will curdle. Remove, and
when cold pour over salad. This may be prepared the day before,
adding the dressing just before using. Add lemon juice to improve
the flavor, and garnish the top with slices of lemon. Mrs. C. E.
Skinner, Battle Creek, Mich.

CHICKEN SALAD.
Boil one chicken tender; chop moderately fine the whites of

twelve hard-boiled eggs and the chicken ; add equal quantities of
chopped celery and cabbage ; mash the yolks fine, add two table-
spoons butter, two of sugar, one tea-spoon mustard ; pepper and
salt to taste ; and lastly, one half-cup good cider vinegar ; pour
over the salad, and mix thoroughly. If no celery is at hand, use
chopped pickled cucumbers or lettuce and celery seed. This may
be mixed two or three days before using. Mrs. Judge Lawrence,

Bellefontaine.

CHICKEN SALAD.

Four chickens ; two bunches of celery to each chicken ; one pint
vinegar, two eggs, two table-spoons salad oil, two of liquid mustard,
one of sugar, one of salt, one salt-spoon red pepper ; make a cus-
tard of eggs and vinegar ; beat oil, mustard, and red pepper to-
gether ; stir into custard ; add celery just before using. The above
is sufficient for tw r enty persons. Mrs. J. W. G., Richmond,

SALADS. 291

CUCUMBER SALAD.

Peel and slice cucumbers ; mix with salt, and let stand half an
hour ; mix two table-spoons sweet-oil or ham gravy with as much
vinegar, and a tea-spoon sugar ; add the cucumbers, which should
be drained a little ; add a tea-spoon pepper, and stir well. Sliced
onions are an addition, if their flavor is liked. Mrs. H. G. Mahncke.

HAM SALAD.

Cut up small bits of boiled ham, place in salad-bowl with the
hearts and inside leaves of a head of lettuce. Make dressing as fol-
lows : Mix in a sauce-pan one pint sour cream, as free from milk as
possible, and half pint good vinegar, pepper, salt, a small piece of
butter, sugar, and a small table-spoon of mustard mixed smooth ;
boil, add the well-beaten yolks of two eggs, stirring carefully as for

/ OO ' O v

float, until it thickens to the consistency of starch, then set hi a cool
place or on ice, and when cold pour over salad and mix well. Mrs.
& Watson, Upper Sandusky, Ohio.

HERRING SALAD.

Soak over night three Holland herrings cut in very small pieces;
cook and peel eight medium potatoes, and when cold chop with two
email cooked red beets, two onions, a few sour apples, some roasted
veal, and three hard-boiled eggs ; mix with a sauce of sweet-oil,
vinegar, stock, pepper, and mustard to taste. A table-spoon of
thick sour cream improves the sauce, which should stand over night
in an earthen dish. Mrs. H. G. Mahncke.

LETTUCE SALAD.
Take the yolks of three hard-boiled eggs, add salt and mustard

to taste ; mash it fine ; make a paste by adding a dessert-spoon
of olive-oil or melted butter (use butter always when it is difficult
to get fresh oil) ; mix thoroughly, and then dilute by adding grad-
ually a tea-cup of vinegar, and pour over the lettuce. Garnish by
slicing another egg and laying over the lettuce. This is sufficient
for a moderate-sized dish of lettuce. Mrs. Col. Reid, Delaware, Ohio.

LOBSTER SALAD.

Put a large lobster over the fire in boiling water slightly salted ;
boil rapidly for about twenty minutes ; when done it will be of a
bright red color, and should be removed, as if boiled too long it will

292 SALADS.

be tough ; when cold, crack the claws, after first disjointing, twist
off the head (which is used in garnishing), split the body in two-
lengthwise, pick out the meat in bits not too fine, saving the coral
separate ; cut up a large head of lettuce slightly, and place on a
dish over which lay the lobster, putting the coral around the out-
side. For dressing, take the yolks of three eggs, beat well, add
four table-spoons salad-oil, dropping it in very slowly, beating all
the time ; then add a little salt, cayenne pepper, half tea-spoon
mixed mustard, and two table-spoons vinegar. Pour this over the
lobster, just before sending to table. Mrs. A. Wilson, Rye, N. Y.

POTATO SALAD.

Boil four large Irish potatoes, peel and mash smooth ; mince two
onions, and add to the potato, make a dressing of the yolks of three
hard-boiled eggs, one small tea-cup of vinegar, one tea-spoon black
pepper, one dessert-spoon each of celery seeds and salt, one table-
spoon each of prepared mustard and melted butter ; mix w r ell with
potato, and garnish with slices of egg and celery or lettuce. Or,
chop cold boiled potatoes fine with enough raw onions to season
nicely; make a dressing as for lettuce salad, and pour over it.
Mrs. James A. Jennings, Nashville, Tennessee.

SALMON SALAD.

Set a can of salmon in a kettle of boiling water, let boil twenty
minutes, take out of the can and put in a deep dish, pour off the
juice or oil, put a few cloves in and around it, sprinkle salt and
pepper over, cover with cold vinegar, and let it stand a day, take
it from the vinegar and lay it on a platter. Prepare a dressing as
follows: Beat the yolks of two raw eggs with the yolks of two eggs
boiled hard and mashed fine as possible; add gradually a table-
spoon mustard, three of melted butter, or the best of salad-oil, a
little salt and pepper (either black or cayenne), and vinegar to taste.
Beat the mixture a long time (some persons like the addition of
lemon juice and a little brown sugar) ; cover the salmon thickly
with a part of the dressing, tear up very small the crisp inside
leaves of lettuce, put in the remainder of the mixture, and pour
over with two or three larger pieces placed around the salmon, and
serve.

SALADS. 293

TOMATO SALAD.

Take the skin, juice, and seeds from nice, fresh tomatoes, chop
what remains with celery, and add a good salad-dressing.

SALAD DRESSING.
Yolks of two hard-boiled eggs rubbed very fine and smooth, one

tea-spoon English mustard, one of salt, the yolks of two raw eggs
beaten into the other, dessert-spoon of fine sugar. Add very fresh
sweet-oil poured in by very small quantities, and beaten as long as
the mixture continues to thicken, then add vinegar till as thin as
desired. If not hot enough with mustard, add a little cayenne
pepper. Mrs. Gov. Cheney

SALAD DRESSING.

The yolks of two eggs beaten thoroughly, one level tea-spoon salt,
ne of pepper, two of white sugar, two tea-spoons prepared mustard,
one table-spoon butter; stir in the mixture four table-spoons best
vinegar, put dressing into a bowl, set it in a kettle of hot water, and
stir constantly till it thickens ; set away, and when cool it is ready
for use. This is sufficient for one quart finely-chopped cabbage, and
should be poured over while hot, and thoroughly mixed with the
cabbage, which may then be placed upon a platter, formed into an
oval mound, and served cold.

BOTTLED SALAD DRESSING.

Beat yolks of eight eggs, add to them a cup of sugar, one table-
spoon each of salt, mustard, and black pepper, a little cayenne, and
half a cup of cream ; mix thoroughly ; bring to a boil a pint and a
half vinegar, add one cup butter, let come to a boil, pour upon the
mixture, stir well, and when cold put into bottles, and set in a cool
place. It will keep for weeks in the hottest weather, and is excel-
lent for cabbage or lettuce.

CREAM DRESSING FOR COLD SLAW.

Two table-spoons whipped sweet cream, two of sugar, and four
of vinegar ; beat well and pour over cabbage, previously cut very
fine and seasoned with salt. Miss Laura Sharp, Kingston.

MAYONNAISE DRESSING.

"feat a raw egg (some use the yolks only) with a salt-spoon of salt
(using a wooden-spoon) until it is thoroughly smooth, add a tea-spoon

294 SALADS.

mixed mustard made rather thicker than usual ; when quite smooth
add by degrees (a few drops only at a time) a half-pint of olive-oil,
taking care to blend each portion of it with the egg before adding
more. This ought to be as smooth as honey, and thick enough so
that a spoon will stand up in it ; dilute with vinegar until it assumes
the consistency of thick cream. A little anchovy may be added if
desired. Lemon juice may be used instead of vinegar, or a few
drops may be added with the vinegar. This is the smoothest and
richest of salad dressings. The oily flavor is entirely lost in com-
bination with the raw egg. When you begin to add the oil, drop a
very little at first as it may curdle the egg. This sauce keeps well,
if bottled and corked with a glass stopper, and it may be made at
any time in advance, if only yolks are used, when yolks are left
over from baking. In summer, place oil and eggs in a cold place,
half an hour before making.

SALAD-DRESSING WITH POTATO.

Peel one large potato, boil, mash until all lumps are out, and add
the yolk of a raw egg, stir all well together and season with a tea-
spoon of mustard and a little salt ; add about half a gill of olive-
oil and vinegar, putting in only a drop or two at a time, and stir-
ring constantly, as the success of the dressing depends on its smooth'
ness. This dressing is very nice with celery or cabbage chopped
fine, and seasoned with a little salt and vinegar. Mrs. E. L. Fay.

OYSTER SALAD.

Half gallon each fresh oysters and celery cut into dice, yolks of
four hard-boiled eggs, a raw egg whipped, two large spoons melted
butter, two tea-spoons each of salt, black pepper and made mustard,
one tea-cup vinegar, two pickled cucumbers cut fine. Drain liquor
from oysters, throw in hot vinegar on the fire, let them stay until
plump, not cooked. Put at once in cold water, drain off, and set in
cool place ; prepare dressing. Rub salt, pepper and mustard with
the yolks finely mashed ; add butter, a few drops at a time. When
smooth, add beaten egg, then vinegar by the spoonful ; set aside. Mix
oysters, celery and pickle, tossing up well with a silver fork; salt to
taste. Pour dressing over all. Mrs. Col. G. S. Park, Parkville, Mo.

SHELL-FISH.

There is not a lover of oysters in existence who does not heartily
sympathize with the boy who wanted to spell August ' ' O-r-g-u-s-t,"
in order to bring it into the list of the months which contain an "r,"
in all of which oysters are in season. The delicious bivalves furnish
an important, and, in most localities, a not expensive article of food ;
and the ease with which they are prepared for the table, and the
great variety of ways in which they may be cooked and served,
make them a great favorite with housekeepers.

Oysters in the shell must be kept in a cool cellar, and occasionally
sprinkled with salt water. When fresh, the shell is firmly closed;
if open, the oyster is dead and unfit for use. The small-shelled
oysters have the finest flavor. For the freshness of canned oysters
it is necessary to trust to the dealer, but never buy cans the sides
of which are swollen. In preparing them for cooking or for the
table, carefully remove all bits of shell. Never salt oysters for
soups or stews till just before removing them from the fire, or they
W 7 ill shrivel up and be hard, and do not add butter. In frying, a
little baking-powder added to the cracker-dust or corn-meal in which
they are rolled will greatly improve them. Roasting in the shell
preserves the natural flavor. Always serve immediately after cooking,
no matter w r hat method is used.

As to nutritive qualities, oysters rank much below butcher's meats,
and it is even questioned whether they contain the phosphorus, or
brain food, which has been credited to them in company with the
finny tribe in general. But, when properly cooked, they are easy
of digestion, and very proper food for persons whose occupation is

295)

296 SHELL-FISH.

sedentary, and whose duties do not call for heavy muscular exertion.
Even for invalids, they are nutritious and wholesome, when deli-
cately prepared.

CLAM CHOWDER.

Chop fifty clams, peel and slice ten raw potatoes, cut into dice six
onions and a half pound fat salt pork, slice six tomatoes (if canned
use a coffee-cup full), add a pound pilot crackers; first put pork in
bottom of pot and try out, partially cook onions in pork-fat, remove
the mass from pot, and put on a plate bottom side up ; make layers
of the ingredients, season with pepper and salt, cover with water
and boil an hour and a half, adding chopped parsley to taste.

CLAM PIE.

Take three pints of either hard or soft-shell clams (if large, chop
slightly), put in a sauce-pan and bring to a boil in their own liquor,
or add a little water if needed; have ready four medium-sized po
tatoes, boiled till done and cut into small squares ; make a nice pie-
paste with which line a medium-sized pudding-dish half way down
the sides ; turn a small tea-cup bottom up in middle of dish to keep
up the top crust ; put in first a layer of clams, and then a few po-
tatoes, season with bits of butter and a little salt and pepper, and
dredge with flour; add another layer of clams, and so on till dish
is filled, adding juice of clams, and a little water if necessary (there
should be about as much liquid as for chicken-pie). Cover with
top-crust, cutting several slits for steam to escape, and bake three-
quarters of an hour. Mrs. A. Wilson, Eye, N. Y.

CLAM STEW.

Take half peck hard-shell clams, wash shells clean, and put in a
kettle with about one tea-cup water ; let steam until the shells open,
when take out of shell, strain juice, and return it with clams to th&
fire ; after they come to a boil, add one pint milk, a piece of butter
size of an egg, three crackers rolled fine, pepper, and salt if any is
needed. Mrs. A. W.

FRIED CLAMS.

Remove from shell large soft-shell clams; beat an egg well and
add two table-spoons water ; have the clams dried in a towel, and
dip them first in the egg, then in finely-rolled cracker or bread?

SHELL-FISH. 297

crumbs, and fry (longer than oysters) in sweet lard or butter. Oys-
ters may be prepared for cooking in same way. Mrs. A. W.

DEVILED CRABS.

Pick the meat from a boiled crab and cut in fine bits, add one-
third as much bread-crumbs, two or three chopped hard-boiled eggs,
; and lemon juice ; season with pepper, salt, and butter or cream.
Clean the shells nicely and fill with the mixture, sprinkle over with
bread-crumbs and small bits of butter, and brown in oven. Lob-
sters may be prepared in same way, and served in silver scallop-
shells. Or, boil one pint milk, and thicken with one table-spoon
corn starch mixed in a little cold milk, season with pepper (cayenne
may be used) and salt, and pour over the picked-up lobster ; put in
baking-dish, and cover with bread-crumbs and a few pieces of but-
ter, and brown in oven. Mrs. Col S., Norfolk, Va.

BOILED OYSTERS.

Wash shell-oysters perfectly clean, place in a small willow basket,
drop in a kettle of boiling water, and when shells open, lift basket,
and serve oysters on the half shell.

BROILED OYSTERS.

Dry large, selected oysters in a napkin, pepper and salt, and
broil on a fine folding wire-broiler, turning frequently to keep the
juice from wasting. Serve immediately in a hot dish with little
pieces of butter on them. Or, pepper a cup of dry bread-crumbs,
dry one quart of oysters in a napkin, dip each in butter previously
peppered, roll well in the crumbs, and broil over a good fire for
five to seven minutes. Serve immediately in a hot dish with but-
ter, pepper and salt.

BROILED OYSTERS WITH PORK.

String a hair-pin shaped wire, first with an oyster, then with 2
thin slice of pork, and so on until the wire is filled ; fasten ends oi
wire into a long wooden handle, and broil before the fire. Serve,
with the pork, if you like, seasoning slightly with pepper.

OYSTER CROQUETTES.

Scald and chop fine hard part of the oysters (after taking the
other part and liquor for a soup), add an equal weight of mashed
potato ; to one pound of this add lump of butter the size of an egg,.

298 SHELL-FISH.

tea-spoon salt, half tea-spoon of pepper, and quarter of a tea -cup
cream. Make in small cakes, dip in egg and then in bread-crumbs,
and fry like doughnuts.

BROILED OYSTERS ON THE HALF-SHELL.

Select large shells, clean with a brush, open, saving juice ; put
oysters in boiling water for a few minutes, remove and place each
oyster in a half-shell, with juice ; place on a gridiron over a brisk
fire, and when they begin to boil, season with butter, salt and
pepper (some add a drop of lemon juice.) Serve on the half-shell.

CURRIED OYSTERS.

Put the liquor drained from a quart of oysters into a sauce-pan,
add a half-cup of butter, two table-spoons flour, and one of curry
pow r der, well mixed; let boil, add oysters, and a little salt; boil up

once and serve.

DEVILED OYSTERS.

Wipe the oysters dry and lay in a flat dish, cover with a mixture
of melted butter, cayenne pepper (or pepper sauce), and lemon
juice. Let them lie in this for ten minutes, turning them frequently;
take out, roll in cracker crumbs, then in beaten egg, then in
crumbs, and fry in hot lard and butter, half and half.

ESCALOPED OYSTERS..

Take crushed crackers, not too fine ; drain liquor from a quart
of oysters and carefully remove all bits of shell, butter a deep
dish or pan, cover the bottom with crackers, put in a layer of oys-
ters seasoned with salt and pepper and bits of butter in plenty,
then a layer of crackers, then oysters, and so on until dish is full^
finishing with the crackers covered with bits of butter ; pour over
the whole the oyster-liquor added to one pint of boiling water
(boiled and skimmed), place in a hot oven, bake half an hour, add
another pint of hot water, or half pint water and half pint of milk,
in which a small lump of butter has been melted ; bake another
half hour, and, to prevent browning too much, cover with a tin or
sheet-iron lid. All bread-crumbs, or a mixture of crackers and
bread-crumbs may be used when more convenient. As the amount
of liquor in oysters varies, and the proportion of crackers or bread-
crumbs to the oysters also varies, the quantity of water must be

SHELLFISH. 299

increased or diminished according to judgment and taste. Some
prefer to cook half the time given above. Boiled macaroni may be
used in place of cracker-crumbs.

TERRAPIN.

Cut off head, put on to boil with shell on ; when done enough,
remove under shell, and pick terrapin in pieces. Clean top shell
well ; add a few crackers, onions, parsley, allspice, salt, pepper,
butter, and wine; return to shell, garnish with sliced lemon, and
bake. Add Cayenne pepper, if liked, in seasoning. Terrapin or
turtle steaks are fine smothered in an egg batter before frying.
Mrs. J. C. Owens, Ouirleston, South Carolina.

FRIED OYSTERS.

Drain carefully, remove all bits of shell, and sprinkle with pepper
and salt, and set in a cool place for ten or fifteen minutes. Then,
If oysters are small, pour them into a pan of crackers rolled fine,
add the liquor, mix well, and let stand five minutes, add a little salt
and pepper, mold into small cakes with two or three oysters in
each, roll in dry crackers until well encrusted, and fry in hot lard
and butter, or beef-drippings. Serve hot in a covered dish.

Or, dip the oysters in the yolk of eggs, well seasoned and beaten,
then in corn meal with a little baking powder mixed with it, and
fry in hot lard like doughnuts ; or if you have frying basket, place
them on that and drop it in the hot lard. Test the heat as for
doughnuts.

Or, drain thoroughly, put in a hot frying-pan, turn so as to
brown on both sides. They cook in this way in a few moments,
and the peculiar flavor of the oysters is well preserved. Serve on
a hot covered dish, with butter, pepper and salt, or add a little
cream just before serving, and serve on toast ; or take two parts
rolled crackers and one part corn rneal, mix well, roll the oysters in
it, and fry in equal parts butter and lard. Season with salt and
pepper. Mrs. W. W. Woods.

FRIED OYSTERS.

To fry oysters, take two dozen large oysters (they are sold under
different names and brands in different markets), drain off liquor;

300 SHELL-FISH.

have prepared cracker dust (bought of any grocer, or made by
crushing with rolling pin), mix well one tea-spoon salt, take one oys-
ter at a time, roll in cracker dust, and lay on a meat board or plat-
ter by itself until all are so encased, and laid in rows ; let remain
fifteen minutes, now take the oyster first rolled in cracker dust and
dip in beaten eggs (yolk and white beaten together), then the second
oyster, and so on until all are dipped, then roll in cracker dust,
following same order as before. Let them remain from half to
three-quarters of an hour. It is important to follow the same order
in each operation, to give the liquor of the oyster time to drain
out and be absorbed by the cracker dust ; now heat in a frying-pan
one pound of clarified fat or lard ; when the blue smoke arises
(which indicates a heat of 375, the proper cooking point), drop
into it a peeled potato or piece of hard bread, which has the effect
of preventing the fat growing hotter, drop in the oysters very lightly,
and when a light brown turn to brown the other side ; and then
remove to a colander to drain a moment, or lay upon a piece of
brown paper, which will absorb the superfluous grease. The time
for cooking is about three minutes. Serve while hot on a hot platter.
Fried oysters, to be at their best, must be eaten as soon as cooked;
and when a second supply is likely to be needed, it should be cooked
while the first is being served and eaten. It is better not to touch
the oysters with the hand, as it tends to make them tough ; all the
rolling and dipping may be done with a fork, without mangling the
oyster.

FRICASSEED OYSTERS.

Take a slice of raw ham (corned and not smoked), soak in
boiling water for half an hour, cut in very small slices and put
in a sauce-pan with two-thirds pint of veal or chicken broth well
strained, the liquor from one quart oysters, one small onion minced
very fine, a little chopped parsley, sweet marjoram and pepper.
Let these simmer twenty minutes, boiling rapidly for two or three
minutes. Then skim well and add one scant table-spoon of corn
starch mixed smoothly in one-third cup of milk, stir constantly,
and when it boils add the oysters and one ounce of butter ; just let
it come to a boil, remove oysters to a deeper dish, then beat one-
egg and add to it gradually some of the hot broth, and when cooked

SHELL-FISH. 301

Btir it into the pan ; season with salt and pour all over the oysters.
When placed upon the table some squeeze the juice of a lemon

over it.

OYSTER FRITTERS.

Drain off liquor, boil, skim, and to a cupful add a cup of milk,
two or three eggs, salt and pepper, and flour enough to make a
rather thick batter. Have hot lard or beef drippings ready in a
kettle, drop the batter into it with a large spoon, taking up one
oyster for each spoonful. The oyster must be large and plump.

OYSTER OMELET.

Add to a half cup of cream six eggs beaten very light, season
with pepper and salt, and pour into a frying-pan with a table-spoon
of butter ; drop in a dozen large oysters cut in halves, or chopped
fine with parsley, and fry until a light brown. Double it over, and
serve immediately. Mrs. T. B. Johnson, Tuscumbia.

PANNED OYSTERS.

Cut stale bread in thin slices, then round them, removing all
crust. Make them to fit patty -pans; toast them, butter, and
place in pans. Moisten with three or four tea-spoons of oyster
liquor; then place on the toast a layer of oysters, sprinkle with
pepper, and put on top a small piece of butter; place pans in a
baking pan and put in oven, covering with a tin lid, or if not large
enough, another pan to keep in the steam and flavor ; have a quick
oven, and when cooked seven or eight minutes, until "ruffled,"
remove cover and sprinkle with salt ; replace cover and cook one
minute longer. Serve in the patty-pans. This is delicious.

OYSTER PIE.

Line a deep pie-dish with puff-paste; dredge with flour, pour in
one pint oysters, season well with bits of butter, salt and pepper,
and sprinkle flour over; pour on some of the oyster-liquor, and
cover with a crust having an opening in the center to allow the
steam to escape.

Or, line the pie-dish half way up with good pie-crust, fill the dish
with pieces of stale bread, place a cover of paste over this, and
bake about twenty minutes in a brisk oven. Take off crust, have
ready some oysters prepared as for patties, fill the pie with them,

302 SHELL-FISH.

and replace the crust and serve at once ; or line dish with a good
puff-paste, place an extra layer around the edge, and bake in a brisk
oven ; fill with oysters, season with pepper, salt, and one table-spoon
butter, sprinkle slightly with flour, and cover with a thin crust of
paste ; bake quickly ; when the top crust is done, the pie will be
ready to take up. Serve promptly, as the crust quickly absorbs the
gravy. Some like this cold for picnics or traveling. Mrs. Carrie

Beck ' OYSTER PICKLES.

To every quart of liquor add a tea-spoon of black pepper, a pod
of red pepper broken in bits, two blades of mace, a tea-spoon salt,
two dozen cloves, and half a pint of best vinegar, add the oysters
and simmer gently for a few minutes, take out and put in small
jars; then boil the pickle, skim it, and pour over them. Keep
them in a dark, cool place, and when a jar is opened, use up its
contents as quickly as possible. Oysters pickled thus will keep

good four or five weeks.

OYSTER ROLL.

Cut a round piece, say six inches across, from the top of a well-
baked round loaf of bread, remove the inside from the loaf, learing
crust half an inch thick ; make a rich oyster stew, and put in the
loaf first a layer of it, then of bread-crumbs, then oysters, and so
on ; place cover over the top, glaze the loaf with the beaten yolk
Q an egg, and place in oven for a few moments. Serve very hot,

RAW OYSTERS.

Wash the shells, open, detaching the flat shell, loosen from the
deep shell, but leave them in it, and serve half dozen on a plate,
with a quarter of lemon in center. Eat with salt, pepper and lemon
juice or vinegar.

In serving them without the shells the most attractive way is in
a dish of ice, made by freezing water in a tin form shaped like a
salad bowl, or in a block of ice from which a cavity has been
melted with a hot flat-iron. They should first be drained well in a
colander, sprinkled with plenty of pepper and salt, and placed on
the ice and let remain in a cool place for half an hour or until time
of serving.

A simpler and equally delicious way is to drain well, sprinkle
with salt and pepper, and place the dish on ice or in a dish of cold

SHELL-FISH. 303

Crater for half an hour before serving, adding bits of ice. Serve
with horse-radish, Chili sauce, slices of lemon, or simply vinegar.

OYSTERS IN THE SHELL.

Open the shells, keeping the deepest ones for use. Melt some
butter, season with minced parsley and pepper. When slightly
cooled, roll each oyster in it, using care that it drips but little, and
lay in the shells. Add to each shell a little lemon juice, cover with
grated bread-crumbs, place in a baking-pan and bake in a quick
oven; just before they are done, add a little salt. Serve in the

6heUs ' OYSTER STEW.

Put the liquor from the oysters on the stove, let boil, skim, and

season with butter and pepper, add oysters, let come to a boil only,
season with salt and serve. This is pronounced a " royal stew."

STEAMED OYSTERS.

Lay some oysters in the shell in some air-tight vessel, placing the
upper shell downward so the liquor will not run out when they
open. Set them over a pot of boiling water (where they will get
the steam), and boil hard for twenty minutes; if the oysters are
open they are done ; if not, steam till they do open. Serve at once
and eat hot, with salt and a bit of butter. Or, wash and drain one
quart select oysters, put in pan and place in steamer over boiling
water, cover and steam till oysters are plump with edges ruffled;
place in heated dish with butter, pepper and salt, and serve.

WALLED OYSTERS.

Make a wall one and one-half inches high and three-quarters wide
of one quart nicely mashed and seasoned potatoes, just inside raised
edge of platter, glaze it by covering with beaten egg and placing in
oven for a few minutes. Place the liquor from one quart oysters in
porcelain kettle, let boil, skim well, then add oysters seasoned with
salt, boil up once, skim out oysters (milk or water can be added to
the liquor, then seasoned with butter and pepper, and served as
soup), and add them to a cream dressing made by putting a tea-cup
rich cream, butter size of half an egg, and a little pepper and tea-
spoon salt in a pan placed within a vessel of boiling water ; when
hot add two ounces of flour mixed smooth in some cream or milk,
and let cook till thickened, then place oysters and dressing within
the potato and serve immediately.

SOUPS

To make nutritious, healthful and palatable soup, with flavors
properly commingled, is an art which requires study and practice,
but it is surprising from what a scant allotment of material a deli-
cate and appetizing dish may be produced.. The best base for soup
is lean uncooked meat, a pound of meat to a quart of water, to
which may be added chicken, turkey, beef, or mutton bones well
broken up ; a mixture of beef, mutton and veal, wiili a bit of ham
bone, all cut fine, makes a higher flavored soup than any single
meat ; the legs of all meats are rich in gelatine, an important con-
stituent of soup. For white stock use veal or fowls instead of beef.

Soups, which make the principal part of a meal, should be richer
than those which simply precede a heavier course of meats, etc.

When remnants of cooked meats are used, chop fine, crush the
bones, add a ham bone or bit of ham or salt pork (two or three
cubic inches) and all ends of roasts and fatty parts, and the brown
fat of the roast; make the day previous to use; strain, set away
over night, skim off the fat (which clarify and save for drippings),
and it is ready to heat and serve.

When soup is desired for a first course, daily, a soup-kettle should
be especially provided, with a faucet to draw off the clear soup to
be seasoned for each day ; and all the bones and bits of meat left
after dinner can be thrown into the kettle, also bits of vegetables
and bread, and the gravies that are left from roast meats and cut-
lets. In this way there will be nothing lost, and the soups can be
varied by seasonings and thickenings of different kinds. Every
two or three days, however, the contents of the kettle should be
turned out, after all the liquid has been drawn off, and the kettle

SOUPS. 305

washed clean and scalded, for if this is not attended to, the soups
will soon lose their piquant flavor and become stale.

In using fresh meat throw the pieces as cut into the required
quantity of cold water and let stand until the juices of the meat
begin to color it, then put on to boil ; in this way the juices of the
meat are more readily drawn out. The soup is done when the meat
is juiceless.

The best herbs are sage, thyme, sweet marjoram, tarragon, mint,
sweet basil, parsley, bay-leaves, cloves, mace, celery-seed and onions.
Plant the seed of any of the seven first-mentioned in little boxes
on the window sill, or in a sunny spot in the yard. Gather and
dry them as follows : parsley and tarragon should be dried in June
and July, just before flowering; mint in June and July; thyme,
marjoram and savory in July and August ; basil and sage in August
and September ; all herbs should be gathered in the sunshine, and
dried by artificial heat ; their flavor is best preserved by keeping
them in air-tight tin cans, or in tightly-corked glass bottles.

Seasonings for soups may be varied to suit tastes. The simplest
may have only pepper and salt, while the richest may have a little
of every savor, so delicately blended that no one is conspicuous.
The best seasoning is that which is made up of the smallest quan-
tity from each of many spices. No measure can be given, because
the good soup-maker must be a skillful taster. There must be a
flavor of salt; that is, the water must not be insipid (less is needed
if bits of salt meat are used), there must be a warm tone from the
pepper, but not the taste of pepper; in short, the spicing should be
delicate rather than profuse. Those who like rank flavors may add
them to suit their coarse and uneducated palates. For brown soups
the dark spices may be used ; for white, mace, aromatic seeds, cream
and curry. Many herbs, either fresh or dried, are used as seasoning,
and all the choice catsups and sauces.

Rice, sago, pearled barley, vermicelli, macaroni, etc., are desir-
able additions to meat soups. The first three are used in the pro-
portion of half a tea-cup to three quarts of soup ; wash and soak.
Rice requires half to three-quarters of an hour, boiling in the soup;
sago cooks in fifteen minutes ; barley should be soaked over night,

or for several hours ; boil by itself in a little water till tender; add
20

306 SOUPS.

to the soup just before serving. Vermicelli and macaroni should
be broken up small, and washed thoroughly ; boil in the soup half
an hour.

If a soup is wanted without any addition of vegetables, but thick-
ened, arrow-root or corn starch is used in the proportion of two
round tea-spoons of the latter and two scant tea-spoons of the former
to a quart of soup. Mix with a little water until smooth, and add
w r hen the soup is nearly done. Wheat flour is also used for thick-
ening, but it requires three round table-spoons to the quart. If not
thick enough to suit the taste more may be added. Browned flour
does not thicken, the starchy property having been removed in the
browning process.

Thickened soups require more seasoning than thin soups ; if wanted
very clear and delicate, strain through a hair sieve.

Always use cold water in making all soups ; skim well, especially
during the first hour. There is great necessity for thorough skim-
ming, and to help the scum rise, pour in a little cold water now and
then, and as the soup reaches the boiling point, skim it off. Use
salt at first sparingly, and season with salt and pepper ; allow one
quart soup to three or four persons.

For a quick soup, crush the bone and cut the meat rather fine ;
when done, strain and serve. Every kitchen should be provided
with a soup-kettle (which has a double bottom), or a large iron pot
with a tight-fitting tin cover with a hole size of a large darning-
needle in it at one side of the handle. Keep kettle covered closely,
go that the flavor may not be lost, and simmer slowly, so that the
quantity may not be much reduced by evaporation, but if it has
boiled away (which may be the case when the meat is to be used
for the table), pour in as much hot water as is needed, and add
vegetables, noodles, or any thickening desired. Vegetables should
be added just long enough before soup is done to allow them to be
thoroughly cooked. An excellent soup for a small family may be
made from the bones and trimmings cut from a steak before broil-
ing. The bones from a rib roast, which are generally cut out and
thrown away by the butcher, after weighing, should always be
ordered sent with roast and used for soup.

For coloring and flavoring soups, use caramel, browned flour.

SOUPS. 307

onions fried brown, meat with cloves in it, or browned with butter.
Poached eggs are an excellent addition to some soups. They should
be added just before serving, one for each person. They may be
poached in water or dropped into the boiling soup, or two or three
eggs, well-beaten and added just before pouring in tureen, make a
nice thickening. Cayenne pepper or a bit of red pepper pod, Wor-
cestershire, Halford, or Chili sauce, and catsups, are considered by
many an improvement to soup, but must be cautiously used. Force-
meat balls, made of the meat boiled for the soup, are also used.

SOUP STOCK.

To four pounds of lean beef (the inferior parts are quite as good
for this purpose) put four quarts of cold water (soft is best), wash
the meat and put it in the water without salt ; let it come slowly to
boiling point, skim well before the agitation of the water has broken
the scum, add a little salt, and a dash of cold water, to assist the
scum to rise, skim again, set back and let it boil gently on one side
or in one place, and not all over ('* the pot should smile, not laugh"),
for six or eight hours, until the meat is in rags (rapid boiling
hardens the fiber of the meat and the savory flavor escapes with the
steam), add a little pepper, strain into a stone jar, let it cool, and re-
move all the grease. This stock will keep for many days in cold
weather, and from it can be made all the various kinds of soups bj
adding onion, macaroni, celery, asparagus, green pease, carrot,
tomato, okra, parsley, thyme, summer savory, sage, and slices of
lemon; many of the herbs may be first dried, then pulverized and
put in cans or jars for winter use. Celery and carrot seed may be
used in place of the fresh vegetables. Macaroni should be first

.A o

boiled in slightly salted water, cut in pieces one or two inches long,
and added a short time before serving. To prepare soup for dinner,
cut off a slice of the jelly, add water, heat and serve. Whatever is
added to this, such as rice, tapioca, vegetables, etc., may first be
cooked before being added, as much boiling injures the flavor of the
stock.

A rich stock can also be made from a shank or shin of beef
(knuckle of veal is next best) ; cut in several pieces, crack the
bones, add four quarts water, boil up quickly, skim, add salt, skim,
and let boil gently until the liquor is reduced one-half; strain, cool

308 SOUPS.

and skim, and if boiled properly and long enough, an excellent jelly
will result. Too violent boiling makes the stock cloudy and dark.
To clarify stock that has been darkened by careless skimming and
improper boiling, mix one egg and shell in a gill of cold water, add
a gill of the boiling soup, then stir into the soup until it boils up; re-
move to back of stove, and let stand until the white and shell of the
egg have collected the particles that color the soup, and strain once or
twice until it looks clear. Stock should never be allowed to stand
and cool in the pot in which it is cooked ; pour into an earthen dish,
let stand to cool uncovered, when all the fat should be removed and
saved to clarify for drippings ; the stock is then ready for use as
wanted for soups or gravies. The flavor of stock may be varied by
using in it a little ham, anchovy, sausage, sugar, or a calf's foot.
Sprigs of herbs, and whole spices may be used in seasoning, and
afterward strained out. Delicate flavors should be added just before
serving, as boiling evaporates them. Stock made from meat without
bone or gristle will not jelly, but will taste very like good beef-
tea. Never boil vegetables with stock, as they will cause it to
become sour.

An economical soup-stock may be made of steak or roast-beef
bones, after cooking, adding a little piece of fresh meat, or none at
all, and allowing it to simmer at least five hours; strain, remove all
fat the next day, and it will be ready for use.

SOUP FROM STOCK.

To make soup from any stock, put on as much stock as needed
(if in jelly, scrape the sediment from off the bottom), add seasoning,
water and vegetables. The potatoes should be peeled, sliced, and
laid in salt and water for half an hour, the cabbage parboiled and
drained, and all others either sliced or cut fine, before adding them
to the soup; boil until thoroughly dissolved, strain through a
colander and serve at once.

ANOTHER WAY.

When stock is drawn off, season with celery salt. A little vermicelli
boiled in it for fifteen minutes will give it more body or some of
the fancy letters, stars, triangles, etc., that are made particularly
for soups can be used, or egg-balls can be made by mixing raw egg
with just enough wheat flour or corn starch to make it into round

SOUPS. 309

balls, then drop them into the soup and boil for ten minutes* A
little milk, a tea-spoon to one egg, is an improvement ; also a
sprinkle of salt. These balls are sometimes called " noodles." If a
richer soup is needed, take slices of raw veal and a little salt pork,
and chop very fine with a slice of wheat bread. Season highly with
pepper, salt, tomato catsup, and chopped lemon peel, moisten with
two well-beaten eggs, and roll into balls as large as a walnut, with
floured hands. Fry the balls in butter to a dark brown, and let
them cool; turn into the soup and boil about ten minutes. Cut a
lemon into very thin bits, slice two hard-boiled eggs, put them into
the tureen ; add a glass of claret or port wine to them and turn in
soup; it is a very " dainty dish."

CLAM SOUP.*

First catch your clams along the ebbing edges

Of saline coves you'll find the precious wedges,

With backs up, lurking in th., sandy bottom ;

Pull in your iron rake, and lo ! you ' ve got 'em !

Take thirty large ones, put a basin under,

And cleave, with knife, their stony jaws asunder;

Add water (three quarts) to the native liquor,

Bring to a boil, (and, by the way, the quicker

It boils the better, if you'd do it cutely.)

Now add the clams, chopped up and minced minutely.

Allow a longer boil of just three minutes,

And while it bubbles, quickly stir within its

Tumultuous depths where still the mollusks mutter,

Four table-spoons of flour and four of butter,

A pint of milk, some pepper to your notion,

And clams need salting, although born of ocean.

Remove from fire ; (if much boiled they will suffer

You'll find that India-rubber is n't tougher.)

After 'tis off, add three fresh eggs, well-beaten,

Stir once more, and it's ready to be eaten.

Fruit of the wave ! O, dainty and delicious !

Food for the gods ! Ambrosia for Apicius !

Worthy to thrill the soul of sea-born Venus,

Or titillate the palate of Silenus !

AN ECONOMICAL SOUP.

Take a soup bone (any piece of beef not too fat will do), wash
well, place in kettle with sufficient cold water for soup ; let it boil,

'Written especially for this book, by W. A. CROFFTTT, editor of "American Queen,"
New York.

310 SOUPS.

skim thoroughly and continue to boil slowly from three to six hours,
according to size and quality of meat ; one hour before dinner, put
in cabbage cut in quarters, sprinkling it with salt ; quarter of an
hour after add turnips halved or quartered according to size ; quarter
of an hour after turnips, add potatoes whole, or cut in two if large
(turnips and potatoes should be pared and laid in cold water half
an hour before using). When done take out vegetables and meat,
place in heater, or if you have no heater, place plates over a pot or
skillet of boiling water. If there is not enough soup, add boiling
water, stir in a little thickening of flour and water, let it boil thor-
oughly ; season to the taste with salt and pepper and serve at once.
The soup will be excellent and the vegetables very fine.

ASPARAGUS SOUP.

Cut the tops from about thirty heads of asparagus, about half an
inch long, and boil the rest ; cut off all the tender portions and rub
through a sieve, adding a little salt; warm three pints soup stock,
add a small lump of butter and a tea-spoon of flour previously
cooked by heating the butter and slowly stirring in the flour ; then
add the asparagus pulp. Boil slowly a quarter of an hour, stirring
in two or three table-spoons cream ; color the soup with a tea-spoon
of prepared spinach, made by pounding the spinach well, adding a
few drops of water, squeezing the juice through a cloth and putting
it over a good fire. As soon as it looks curdy, take it off, and strain
the liquor through a sieve. What remains on the sieve is to be used
for coloring the soup. Just before serving soup, add the asparagus
tops which have been separately boiled.

BEEF SOUP.

Take the cracked joints of beef, and after putting the meat in the
pot and covering it well with water, let it come to a boil, when it
should be well skimmed. Set the pot where the meat will simmer
slowly until it is thoroughly done, keeping it closely covered all the
time. The next day, or when cold, remove the fat which hardens
on the top of the soup. Peel, wash and slice three good-sized
potatoes and put them into the soup ; cut up half a head of white
cabbage in shreds, and add to this a pint of Shaker corn that has
been soaked o^er night, two onions, one head of celery, and tomatoes

SOUPS. 311

if desired. When these are done, and they should simmer slowly,
care being taken that they do not burn, strain (or not as preferred)
the soup and serve. The different varieties of beef soup are formed
by this method of seasoning and the different vegetables used in
preparing it, after the joints have been well boiled. Besides onions,
celery, cabbages, tomatoes and potatoes, many use a few carrots,
turnips, beets, and force-meat balls seasoned with .spice ; rice or bar-
ley will give the soup consistency, and are to be preferred to flour
for the purpose. Parsley, thyme and sage are the favorite herbs
for seasoning, but should be used sparingly. To make force-meat
balls, add to one pound chopped beef one egg, a small lump butter,
a cup or less of bread-crumbs ; season with salt and pepper, and
moisten with the water from stewed meat ; make in balls and fry
brown, or make egg-balls by boiling eggs, mashing the yolks with
a silver spoon, and mixing with one raw yolk and one tea-spoon
flour ; season with salt and pepper, make into balls, drop in soup
just before serving. Mrs. H. B. SJierman.

BEEF SOUP WITH OKRA.

Fry one pound " round" steak cut in bits, two table-spoons
butter, and one sliced onion, till very brown ; add to three or four
quarts cold water in soup-kettle, and boil slowly one hour ; then add
pint sliced okra, and simmer three hours or more ; season with salt
and pepper, strain and serve. Mrs. T. B. J., Tuscumbia, Ala.

BEEF SOUP.

Take bones and trimmings from a sirloin steak, put over fire after
breakfast in three quarts water, boil steadily until about an hour
before dinner, when add two onions, one carrot, three common-sized
potatoes, all sliced, some parsley cut fine, a red pepper, and salt to
taste. This makes a delicious soup, sufficient for three persons.
All soups are more palatable seasoned with onions and red pepper,
using the seeds of the latter with care, as they are very strong.

BEAN SOUP.

Boil a small soup-bone in about two quarts water until the meat
can be separated from the bone, remove bone, add a coffee-cup white
beans soaked for two hours, boil for an hour and a half, add three
potatoes, half a turnip and a parsnip, all sliced fine, boil half an

312 SOUPS.

hour longer, and just before serving sprinkle in a few dry bread"
crumbs ; season with salt and pepper, and serve with raw onions
sliced very fine for those who like them. Mrs. A. B. Morey.

TURTLE BEAN SOUP.

Soak one pint black beans over night, then put them into three
quarts water with beef bones or a small piece of lean salt pork, boil
three or four hours, strain, season with salt, pepper, cloves and
lemon juice. Put in a few slices of lemon, and if wished add slices
of hard-boiled eggs. Serve with toasted bread cut into dice and
placed in the tureen. Mrs. H. G. Clark,

SATURDAY BEAN SOUP.

Baked beans and brown bread form a Sunday breakfast for so
many that the following will be a useful and economical soup for
Saturday dinner. Put on the pot with more beans than enough for
Sunday's breakfast, with water, and slice of salt pork ; parboil till
beans are ready to be put in oven. Take out pork and part of
beans, leaving enough for a bean soup ; place the pot on back of
stove and keep hot. Three-quarters of an hour before dinner heat
soup, add more water and vegetables as in " Bean Soup."

MEATLESS BEAN SOUP.

Parboil one pint beans, drain off the water, add fresh, let boil*
until perfectly tender, season with pepper and salt, add a piece of
butter the size of a walnut, or more if preferred; when done skim
out half the beans, "leaving the broth with the remaining half in
the kettle, now add a tea-cup sweet cream or good milk, a dozen of
more crackers broken up; let it boil up, and serve.

CARROT SOUP.

Put in soup-kettle a knuckle of veal, three or four quarts cold
water, a quart finely-sliced carrots, one head celery ; boil two and a
half hours, add .a handful rice, and boil an hour longer ; season
with pepper (or a bit of red pepper pod) and salt, and serve.

CELERY CREAM SOUP.

Boil a small cup rice in three pints milk, until it will pass through
a sieve. Grate the white part of two heads of celery (three if
email) on a bread-grater ; add this to the rice milk after it has been

SOUPS. 313

strained; put to it a quart of strong white stock; let boil until cel-
ery is perfectly tender; season with salt and cayenne, and serve. If
cream is obtainable, substitute one pint for the same quantity of

milk.

CHICKEN Soup,

In boiling chickens for salads, etc., the broth (water in which
they are boiled) may be used for soup. When the chickens are to
be served whole, stuff and tie in a cloth. To the broth add a dozen
tomatoes (or a quart can), and one thinly-sliced onion ; boil twenty
minutes, season with salt and pepper, add two well-beaten eggs, and
serve.

CLAM SOUP.

Wash clams, and place in just sufficient water for the soup, let
"boil, and as soon as they clear from shells, take out and place clams
in a jar for pickling ; throw into the broth a pint each of sweet
milk and rolled crackers, add a little salt, boil five minutes, and
just before taking from the fire, add one ounce butter beaten with
two eggs. Serve, and let each person season to taste.

GREEN CORN SOUP.

One large fowl, or four pounds veal (the knuckle or neck will do),
put over fire in one gallon cold water without salt, cover tightly
and simmer slowly till meat slips from the bones, not allowing it to
boil to rags, as the meat will make a nice dish for breakfast or
lunch, or even for dinner. Set aside w r ith the meat a cup of the
liquor ; strain the soup to remove all bones and rags of meat ; grate
one dozen ears of green corn, scraping cobs to remove the heart of
the kernel, add corn to soup, with salt, pepper, and a little parsley,
and simmer slowly half an hour. Just before serving add a table-
spoon flour beaten very thoroughly with a table-spoon butter. Serve
hot. To serve chicken or veal, put broth (which was reserved) in
a clean sauce-pan, beat one egg, a table-spoon butter and a tea-
spoon flour together very thoroughly, and add to the broth with
salt, pepper, and a little chopped parsley. Arrange meat on dish,
pour over dressing, boiling hot, and serve at once.

GUMBO.

Slice a large onion and put it with a slice of bacon or fat ham

314 SOUPS.

into a skillet and brown it ; skin and cut up two quarts tomatoes,
cut thin one quart okra, put all together with a little parsley into a
stew-kettle, adding about three quarts water, and cook slowly two
or three hours, adding salt and pepper to taste. Mrs. E. A. W.

MOCK TURTLE OR CALF'S-HEAD SOUP.

Lay one large calf s head well cleaned and washed, and four pig's
feet, in bottom of a large pot, and cover with a gallon of water ;
boil three hours, or until flesh will slip from bones ; take out head,
leaving the feet to be boiled- steadily while the meat is cut from the
head ; select with care enough of the fatty portions in the top of the
head and the cheeks to fill a tea-cup, and set aside to cool ; remove
brains to a saucer, and also set aside ; chop the rest of the meat
with the tongue very fine, season with salt, pepper, powdered mar-
joram and thyme, a teaspoon of cloves, one of mace, half as much
allspice and a grated nutmeg. When the flesh falls from the bones
of the feet, take out bones, leaving the gelatinous meat ; boil all
together slowly, without removing the cover, for two hours more ;
take the soup from the fire and set it away until the next day. An
hour before dinner set the stock over the fire, and when it boils
strain carefully and drop in the meat reserved, which should have
been cut, when cold, into small squares. Have these all ready as
well as the force-meat balls, to prepare which rub the yolks of five
hard-boiled eggs to a paste in a wedgewood mortar, or in a bowl
with the back of a silver spoon, adding gradually the brains to
moisten them, also a little butter and salt. Mix with these, two-
eggs beaten very light, flour the hands and make this paste into
balls about the size of a pigeon's egg ; throw them into the soup
five minutes before taking it from the fire ; stir in a large table-
spoon browned flour rubbed smooth in a little cold water, and finish
the seasoning by the addition of a glass and a half of sherry or
Maderia wine, and the juice of a lemon. It should not boil more
than half an hour on the second day. Serve with sliced lemons.

MUTTON SOUP.
Boil a nice leg of mutton, and take the water for the soup, add

two onions chopped fine, potato, half a cup of barley, and two large
tomatoes ; season with pepper and salt, boil one hour, stir often (as
>wley is apt to burn), and, before taking from the fire, add ona

SOUPS.

table-spoon flour wet with cold water. Mrs. E. R. Fay, New York

City.

NOODLE SOUP.

Add noodles to beef or any other soup after straining ; they will
cock in fifteen or twenty minutes, and are prepared in the follow-
ing manner : To one egg add as much sifted flour as it will absorb,
with a little salt ; roll out as thin as a wafer, dredge very lightly
with flour, roll over and over into a large roll, slice from the ends,
ishake out the strips loosely and drop into the soup.

OKEA SOUP.

Take a nice joint of beef filled with marrow, one gallon water,
.one onion cut fine, two sprigs parsley, half, a peck of okra, one
quart tomatoes; boil the meat six hours, add vegetables and boil
two hours more. Mrs. E. L. F.

OYSTER SOUP WITH MILK.

Pour one quart cold water over one quart oysters if solid ; if not
solid, use one pint of water, drain through a colander into the soup-
kettle, and when it boils skim ; add pepper, then the oysters; season
with butter and salt, then add one quart rich new milk brought to
boiling point in a tin pail set in a pot of boiling water, let boil up
and serve at once. Or, instead of adding the milk, place it, boiling
hot, in tureen, pour the soup over it and then serve.

PLAIN OYSTER SOUP.

Pour a quart oysters in colander, rinse by pouring over them
pint cold water, put this in porcelain kettle, add a pint boiling
water, let boil, skim thoroughly, season with pepper and piece of
butter size of large egg; then add oysters, having removed all shells
let boil up once, season with salt and serve. Mrs. Lizzie C. Rob-
inson.

POT AU FEU.

Take a good-sized beef-bone with plenty of meat on it, extract
the marrow and place in a pot on the back of the range, covering
the beef with three or more quarts of cold water ; cover tightly,
and allow to simmer slowly all day long. The next day, before heat-
ing, remove the cake of grease from the top, and add a large onion
(previously stuck full of whole cloves, and then roasted in the

316 SOUPS.

oven till of a rich-brown color), adding tomatoes or any other
vegetables which one may fancy. A leek or a section of garlic
adds much to the flavor. Rice may be added, or vermicelli for a
change. Just before serving, burn a little brown sugar and stir
through it. This gives a peculiar flavor and rich color to the soup.
Mrs. Col. Clifford Thompson, New York City.

GREEN PEA SOUP.

' Boil three pints shelled pease in three quarts of water ; when quite
soft, mash through a colander, adding a little water to free the pulp
from the skins ; return pulp to the water in which it was boiled, add
a head of lettuce chopped, and half a pint young pease ; boil half
an hour, season with salt and pepper, and thicken with two table-
spoons butter rubbed into a little flour. Serve with bits of toasted
bread. The soup, when done, should be as thick as cream. Some
omit the lettuce.

POTATO SOUP.

To one gallon of water add six large potatoes chopped fine, one
tea-cup rice, a lump of butter size of an egg, one table-spoon flour.
Work butter and flour together, and add one tea-cup sweet cream
just before taking from the fire. Boil one hour. Miss Lida Canby.

Swiss SOUP.

Five gallons water, six potatoes and three turnips sliced ; boil five-
hours until perfectly dissolved and the consistency of pea soup, fill*
ing up as it boils away ; add butter size of an egg, season with salt
and pepper, and serve. A small piece salt pork, a bone or bit of
veal or lamb, and an onion, may be added to vary this soup.

TOMATO SOUP.

Skim and strain one gallon of stock made from nice fresh beef;
take three quarts tomatoes, remove skin and cut out hard center,
put through a fine sieve, and add to the stock ; make a paste of
butter and flour, and, when the stock begins to boil, stir in half a
tea-cup, taking care not to have it lumpy ; boil twenty minutes,
seasoning with salt and pepper to taste. Two quarts canned
tomatoes will answer. Mrs. Col. Reid, Delaware.

SOUPS. 317

MEATLESS TOMATO SOUP.

One quart tomatoes, one of water ; stew till soft ; add tea-spoon
soda, allow to effervesce, and add quart of boiling milk, salt, butter,
and pepper to taste, with a little rolled cracker ; boil a few minutes
and serve. Mrs. D. C. Conkey,

TURKEY-BONE SOUP.

After a roasted turkey has been served a portion of the meat still
adheres to the bones, especially about the neck; " drumsticks" are
left, or parts of the wings, and pieces rarely called for at table. If
there is three-fourths of a cupful or more left cut off carefully and
reserve for force-meat balls. Break the bones apart and with stuffing
still adhering to them, put into a soup-kettle with two quarts water,
a table-spoon salt, a pod of red pepper broken into pieces, three or
four blades of celery cut into half inch pieces, three medium-sized
potatoes, and two onions all sliced. If the dinner hour is one o'clock
the kettle should be over fire before eight o'clock in the morning ; or
if the dinner is at six in the evening, it should be on by twelve
o'clock. Let it boil slowly but constantly until about half an hour
before dinner ; lift out bones, skim off fat, strain through colander y
return to soup-kettle. There will now be but little more than a quart
of the soup. If more than this is desired, add a pint of hot milk
or milk and cream together; but it will be very nice without this ad-
dition even though a little more water be added. Prepare the force-
meat balls by chopping the scraps of turkey very fine ; take half a
tea-spoon cracker-crumbs, smoothly rolled, a small salt-spoon of cay-
enne pepper, about double the quantity of salt, a little grated lemon
peel and half a tea-spoon powdered summer-savory or thyme ; mix
these together and add a raw beaten egg to bind them. Roll mix-
ture into balls about the size of a hickory-nut, and drop into the soup
ten minutes before serving. Have ready in tureen a large table-
spoon of parsley, cut very fine. Pour in soup, and send to table
hot. If force-meat balls are not liked, boil two eggs for half an hour,
cut in slices, put them in tureen with the parsley, and pour the soup
over them ; or slices of bread (not too thick) can be toasted, but-
tered on both sides, cut into inch squares, and substituted for the
nced eggs. Mrs. R. N. Hazard, Kirkwood, Mo.

318 SOUPS.

VEGETABLE SOUP.

After boiling a soup bone or piece of beef until done, add to the
broth boiling water to make the amount of soup wanted, and when
boiling again add a large handful of cabbage cut fine as for slaw,
a half pint of tomatoes, canned or fresh ; peel and slice and add
three large or four small onions, and two or three potatoes (some
use a half tea-cup of dried or half pint of green corn ; if dried corn
is used, it should be soaked). Let boil from half to three-quarters
of an hour ; if you like a little thickening, stir an egg or yolk with
a large spoonful of rnilk and a tea-spoon of flour, put hi five or ten
minutes before taking off; this makes it very rich. Serve with
crackers. Mrs. H. C. Vosbury.

VEGETABLE SOUP.

Three onions, three carrots, three turnips, one small cabbage, one
pint tomatoes; chop all the vegetables except the tomatoes very
fine, have ready in a porcelain kettle three quarts boiling water,
put in all except cabbage and tomatoes and simmer for half an hour,
then add the chopped cabbage and tomatoes (the tomatoes pre-
viously stewed), also a bunch of sweet herbs. Let soup boil for
twenty minutes, strain through sieve, rubbing all the vegetables
through. Take two table-spoons of best butter and one of flour
and beat to a cream. Now pepper and salt soup to taste, and
add a tea-spoon of white sugar, a half cup of sweet cream if you
have it, and last stir in the butter and flour ; let it boil up and it
is ready for the table. Serve with fried bread-chips, or poached
eggs one in each dish. Mrs. H. H. Herbert, Benson,

VEAL SOUP.

To about three pounds of a well-broken joint of veal, add four
quarts water, and set it over to boil ; prepare one-fourth pound
macaroni by boiling it in a dish by itself with enough water to cover
it ; add a little butter when the macaroni is tender, strain the soup
and season to taste with salt and pepper, then add the macaroni
with the water in which it was boiled ; onions or celery may be
added for flavoring. Mrs. E. M. Nixon, New Castle,

SOUPS. 319

BREAD-DICE FOR SOUPS.

Take slices of stale bread, cut in small squares, throw in hot lard
and fry till brown, skim out, drain, and put in the soup-tureen
before serving the soup. Crackers crisped in the oven are nice to
serve with oyster soup. Mrs. V. G. H.

CARAMEL FOR SOUPS.

For caramel, put one tea-cup sugar and two tea-spoons water in
a sauce-pan over the fire, stir constantly till it is a dark color, then
add a half tea-cup water and a pinch of salt, let boil for a few
moments, take off, and when cold bottle.

To brown flour, put one pint in a sauce-pan on the stove, and
when it begins to color, stir constantly till it is a dark brown, being
careful that it does not burn. When cold put away in a tin can
or jar covered closely, and keep in a dry place where it is always
ready for soups or gravies. As it requires more of this for thick-
ening than of unbrowned flour, it may be well sometimes to take
half of each.

A few cloves may be stuck in the meat for soup ; or it may first
be fried in a sauce-pan with a little butter, turning till brown on
sides ; or sliced onions may be fried brown and added to soup.

TURTLE SOUP.

Boil a turtle very tender in five quarts of water, remove bones,
cut meat into small pieces ; season with a table-spoon each of mar-
joram, sweet basil, thyme and parsley, salt and pepper to taste,
one nutmeg beaten fine, a dozen cloves, same of allspice. Tie these
in muslin, remove before sending soup to table. Stir a large table-
spoon of browned flour into a quarter pound of fresh butter, add to-
soup. Should be three quarts of soup. Fifteen minutes before
serving add the green fat, then add half a pint of wine, a sliced
lemon, seeds removed, also force-meat balls ; simmer five minutes,
take out lemon-peel, and serve. This is for a small turtle. Add
a slice of good ham if turtle is not fat.

VEGETABLES.

All vegetables are better cooked in soft water, provided it ia
clean and pure ; if hard water is used, put in a small pinch of soda.
The water should be freshly drawn, and should only be put over
fire in time to reach the boiling point before the hour for putting
in vegetables, as standing and long boiling frees the gases and ren-
ders the water insipid. The fresher all vegetables are, the more
wholesome. After being washed thoroughly, they should be dropped
in cold water half an hour before using. Peel old potatoes and let
them stand in cold water over night, or for several hours, putting
them in immediately after being peeled, as exposure to the air
darkens them. Before putting on to boil, take out and wipe each
dry with a towel. New potatoes are best baked. Full-grown, fair,
ripe potatoes may be either boiled or baked. Medium-sized and
smooth potatoes are best ; the kind varies with the season. Green
corn and pease should be prepared and cooked at once. Put all
vegetables into plenty of salted water, boiling hot (excepting egg
plant and old potatoes, which some put on in salted cold water), and
boil rapidly, without cover, skimming carefully until thoroughly
done, draining well those that require it. Onions should be soaked
in warm salt water, to remove the rank flavor for one hour before
cooking. Never split onions, turnips and carrots, but slice them in
rings cut across the fiber, as they thus cook tender much quicker.
If the home garden furnishes the supply of pease, spinach, green
beans, asparagus, etc., pick them in the morning early, when the
dew is on, and let stand in cold water till ready for use. Some put
salt in the water, but in that case only let them remain ten or fif*

(320)

VEGETABLES. 321

teen minutes, unless doubts are entertained as to their freshness (if
from the market), in which case they can remain longer, afterward
draining them in a colander. Do not allow vegetables to remain
in the water after they are done, but drain them in a colander and
dress as directed in the various recipes. In preparing greens, let-
tuce, etc., first wash them leaf by leaf in warm water, rather more
than tepid, having a dish of cold water to place them in imme-
diately. The warm water more certainly cleans the leaf and does
not destroy the crispness if they are placed at once in cold water.
But whether washed in warm or cold water, take them leaf by leaf,
breaking the heads off, not cutting them. Horse-radish tops are
considered choice for greens. Pease should not be shelled until just
before the time of cooking.

The proportion of salt in cooking vegetables is a heaping table-
spoon of salt to every gallon of water. When water boils, put in
your vegetables, and press them down with a wooden spoon. Take
out when tender, as vegetables are spoilt by being either under or
overdone.

Always add both salt and a little soda to the water in which
greens are cooked, as soda preserves color; for the same purpose
French cookery books recommend a small pinch of carbonate of
ammonia. A little sugar added to turnips, beets, pease, corn,
squash and pumpkin is an improvement, especially when the vege-
tables are poor in quality. Sweet potatoes require a longer time to
cook than the common variety. In gathering asparagus, never cut
it off, but snap or break it ; in this way you do not get the white,
woody part, which no boiling can make tender. Do the same with
rhubarb, except being careful that it does not split, and take it very
close to the ground. Put rice on to cook in boiling salted water,
having first soaked for about an hour and dried off the surplus
moisture on a large towel; or steam, or cook in custard-kettle.

A piece of red pepper the size of finger-nail, dropped into meat
or vegetables when first beginning to cook, will aid greatly in killing
the unpleasant odor. Remember this for boiled cabbage, green
beans, onions, mutton and chicken. All vegetables should be thor-
oughly cooked, and require a longer time late in their season.
Potatoes, when old, are improved by removing the skin before
21

322 VEGETABLES.

baking, and either Irish or sweet potatoes, if frozen, must be put
in to bake without thawing. Cabbage, potatoes, carrots, turnips,
parsnips, onions and beets are injured by being boiled with fresh
meat, and they also injure the flavor of the meat. When vege-
tables are to be served with salt meat, the meat should be cooked
first and then removed, and the vegetables cooked in the liquor.

Small-sized white turnips contain more nutrition than large ones,
but in ruta-bagas the largest are best. Potatoes vary greatly in
quality ; varieties which are excellent early in the season lose their
good qualities, and others, which are worthless in the fall, are
excellent late in the spring. Those raised on gravelly or sandy soil,
not over rich, are best.

Old potatoes, may be greatly improved by being soaked in cold
water several hours after peeling, or all night, being particular to
change the water once or twice. Peel very thinly, as the best part
of the potato is nearest the skin. Cut large potatoes, if to be steamed,
or boiled, in four, and small ones in two pieces, and remove the core
if defective. If to be boiled (steaming is much preferable) put
them on in clear fresh boiling water. Keep closely covered and at
a steady boil for at least twenty minutes, five or ten minutes more
may be requisite, according to the quality of the potato. Watch
carefully, and the very instant they present a mealy and broken
surface remove them from the stove, raise the cover just enough to
admit the draining off of the water. This may be accomplished
successfully and quickly, after a little practice, and is far better
than turning them into a colander, thus suddenly chilling them and
arresting the further development of the starch, which, after all, is
the main point to be accomplished. Drain the water off thoroughly
and quickly, sprinkle in sufficient salt for seasoning, cover the vesel
closely, give it a shake and set back on the stove, being careful not
to have it too hot. In a minute or so give it another shake to stir
up the potatoes, throw in a little hot cream or rich milk with a
lump of butter and a sprinkle of pepper, cover immediately and
leave on the stove for another minute. This last process adds
greatly to the good cooking of potatoes. They are ready now to
be dished whole or mashed. Some skill is required to mash them
properly, simple as the operation may appear. The old fashioned

VEGETABLES. 323

wooden masher possesses advantages over the new perforated iron
plate with handle so nearly representing the old time churn dasher.
Mashed potatoes should be dipped out lightly into a hot covered
dish and literally coaxed into a delicate mealy heap, instead of being
stirred and patted and packed and cheesed into a shapely mass.

If potatoes are very watery and they must be used for food, a
small lump of lime added to the water while boiling will improve
them. More so than any other vegetable does this one differ in
quality, according to variety and manner of culture. However the
main crop may be raised, every farmer's wife should secure for late
Spring use a supply of a choice variety cultivated entirely in rotten
wood soil, or in soil where wood ashes and gypsum are used as fer-
tilizers.

The great point in cooking potatoes is, to take them up as soon
as they are done. Of course it is important to begin to cook them
at the proper time. When boiled, baked, fried or steamed, they
are rendered watery by continuing to cook them after they reach the
proper point. For this reason, potatoes, to bake or boil, should
be selected so as to have them nearly the same size. Begin with
the largest first, and continue to select the largest till all are gone,
Be careful that the water does not stop boiling, as thus the pota-
toes will be watery. Never boil them very hard, as it breaks them.
Medium-sized potatoes, when young, will cook in from twenty to
thirty minutes; when old, it requires double the time. When
peeled, they boil fifteen minutes quicker. In baking old potatoes
with meat, now, it is better also to halve them. Leave them in
the water until the meat is within half an hour of being done. See
that the pan contains plenty of drippings, and with proper heat
the potatoes will be brown and crisp without and white and mealy
within. They may be fried in the meat gravy, or warmed up in
butter for breakfast. The secret of having potatoes mealy and
palatable is to cook them rapidly. Steam until the skin cracks,
and a fork easily penetrates the center. If not to be served at
once, continue steaming, as they become solid sooner than when
boiled.

New potatoes should always be boiled in two waters, and old
ones are better for it. Put on two kettles of water, set potatoes

324 VEGETABLES.

in one, when hot, in a wire basket, and when about half done
transfer to the other.

ASPARAGUS.

"Wash clean ; cat off the white part except a mere end, put
into slightly salted boiling water, boil five minutes, pour off water,
2c!d more boiling hot; boil ten to fifteen minutes, then put in a
virnp of butter, salt and pepper (some stir in a thickening made
of one tea spoon Sour mixed up with cold water); cut and toast
tvvo or three thin slices of bread, spread with butter and put in a
dish, and over them turn asparagus and gravy. The water must
be boiled down until just enough for the gravy, which is made as
ubove. Or, cut the asparagus, when boiled, into little bits,,
leaving out white end, make gravy as above, put the cut aspar-
agus into a hot dish and turn the gravy over it and serve.

A simple manner of boiling asparagus is to tie in a bundle, 01
first wrap in cotton cloth and then tie, and set upright in a sauce-
pan containing boiling water enough to reach nearly to the tender
tips ; boil rapidly till tender ; lay a napkin on a hot platter, take
out asparagus, drain for a moment, place on napkin, unwrap, and
fold over the asparagus the corners of the napkin, and serve in this
form, with white sauce in a gravy-boat.

Or, boiled asparagus may be made cold in ice-box, and served
with a sauce made of vinegar, pepper, and salt.

AMBUSHED ASPARAGUS.

Cut off the tender tops of fifty heads of asparagus ; boil and
drain them. Have ready as many stale biscuits or rolls as there
are persons to be served, from which you have cut a neat top slioe
sad scooped out the inside. Set them in the oven to crisp, laying
I lie tops beside them, that all may dry together. Meanwhile pul
ITS to a sauce-pan a sugarless custard made as follows: A pint or less
of milk, and four well-whipped eggs; boil the milk first, then beat
in the eggs; set over the fire and stir till it thickens, when add a
table-spoon of butter, and season with salt and pepper. Into this
custard put the asparagus, minced fine. Do not let it boil, but
remove from the fire as soon as the asparagus is fairly in. Fill the

VEGETABLES. 325

/oils with the mixture, put on the tops, fitting them carefully ; set
in the oven three minutes, after which arrange on a dish. To be
eaten hot.

EGGS AND ASPARAGUS.

Cut tender asparagus into pieces half an inch long, and boil
twenty minutes, then drain till dry, and put into a sauce-pan con-
taining a cup of rich drawn butter ; heat together to a boil, season
with pepper and salt, and pour into a buttered dish. Break half a
dozen ?o-gs over the surface, put a bit of butter upon each, sprinkle
with salt and pepper, and put in the oven until the eggs are set.

FRIED ASPARAGUS.

Blanch the asparagus a couple of minutes, and then drain it; dip
each piece in batter and fry it in hot fat. When done, sprinkle
with salt and serve hot. This is nice and easy to prepare.

BOILED DEN T NER.

Put meat on, after washing well, in enough boiling water to just
cover the meat; as soon, as it boils, set kettle on the stove where it
will simmer or boil very slowly ; boil until almost tender, put in
vegetables in the following order : Cabbage cut in quarters, turnips
of medium size cut in halves, and potatoes whole, or if large cut in
two ; peel potatoes and turnips, and allow to lie in cold water for
half an hour before using. The meat should be well skimmed
before adding vegetables ; boil together until thoroughly done
(adding a little salt before taking out of kettle), when there should
be left only just enough water to prevent burning ; take up vege-
tables in separate dishes, and lastly the meat ; if there is any juice
in kettle, pour it over cabbage. Boil cabbage an hour, white tur-
nips and potatoes half an hour, ruta-bagas an hour and a half to
two hours. A soup plate or saucer turned upside down, or a few
iron table-spoons are useful to place in bottom of kettle to keep
meat from burning. Parsnips may be substituted in place of cab-
bage and turnips, cooking them three-quarters of an hour.

BEETS.

Remove leaves, wash clean, being careful not to break off the
little fibers and rootlets, as the juices would thereby escape and they
would lose "their color ; boil in plenty of water, if young, two hours,

326 VEGETABLES.

if old, four or five hours, trying with a fork to see when tender;
take out, drop in a pan of cold water, and slip off the skin with the
hands; slice those needed for immediate use, place in a dish, add
salt, pepper, butter, and if not very sweet a tea-spoon sugar, set
over boiling water to heat thoroughly, and serve hot with or with-
out vinegar; put those which remain into a stone jar whole, cover
with vinegar, keep in a cool place, take out as wanted, slice and
serve. A few pieces of horse-radish put into the jar will prevent
a white scum on the vinegar. Or, roast in hot ashes, or bake in
oven, (turning often in the pan with a knife, as a fork causes the
juice to flow), and when tender, peel, slice, and dress with salt,
pepper, butter and vinegar. Or, after beets are boiled and skinned,
mash together with boiled potatoes, and season to the taste with
salt ; add a large lump of butter (do not use any milk) ; place in
a dish, make a hole in center in which put m a generous lump
of butter; sprinkle with pepper and serve at once. This is a New
England dish, and very delicious for harvest time, when beets are
young and sweet.

BEET GREENS.

Wash young beets very clean, cut off tips of leaves, looking over
carefully to see that no bugs or worms remain, but do not separate
roots from leaves ; fill dinner-pot half full of salted boiling water,
add beets, boil from half to three-quarters of an hour ; take out
and drain in colander, pressing down with a large spoon, so as to
get out all the water. Dish and dress with butter, pepper, and salt
if needed. Serve hot with vinegar.

BUTTER BEANS.

With a knife cut off the ends of pods and strings from both sides,
being very careful to remove every shred ; cut every bean length^
wise, in two or three strips, and leave them for half an hour in
cold water. Much more than cover them with boiling water; boil
till perfectly tender. It is well to allow three hours for boiling.
Drain well, return to kettle, and add a dressing of half a gill cream,
one and a half ounces butter, one even tea-spoon salt, and half a
tea-spoon pepper. This is sufficient for a quart of cooked beans.

VEGETABLES. 327

DRY LIMA BEANS.

"Wash one quart of dry lima beans in two warm waters, soak
three hours, drain, and put on to cook in enough boiling water to
cover them; cover pot with tin lid, adding more hot water as it
boils away, boiling rapidly for one and a half hours, when there
should be only water enough to come up to top of the beans just
sufficient to make a nice dressing. Five minutes before taking up,
season with salt and pepper, and stir in a dressing made of one table-
spoon each of flour and butter, rubbed together until smooth. This

is a delicious dish.

STRING BEANS.

String, snap and wash two quarts beans, boil in plenty of water
about fifteen minutes, drain off and put on again in about two
quarts boiling water ; boil an hour and a half, and add salt and
pepper just before taking up, stirring in one and a half table-spoons
butter rubbed into two table-spoons flour and half pint sweet cream.
Or, boil a piece of salted pork one hour, then add beans and boil
an hour and a half. For shelled beans boil half an hour in water
enough to cover, and dress as above.

STEWED CARROTS.

Take any quantity desired, divide the carrots lengthwise, and boil
until perfectly tender, which will require from one to two hours.
When done, have ready a sauce-pan with one or two table-spoons
butter, and small cup cream ; slice the carrots very thin, and put in
the sauce-pan ; add salt and pepper, and let stew ten or fifteec
minutes, stirring gently once or twice, and serve in a vegetable
dish. Some add more milk or cream ; when done, skim out car-
rots, and to the cream add a little flour thickening, or the beaten
yolks of one or two eggs. When it boils, pour over the carrots and
serve. Carrots may also be boiled with meat like turnips or pars-
nips, but they take longer to cook than either. Mrs. C. T. C.

BOILED CORN.

Put the well-cleaned ears in salted boiling water, boil an hour, OP
boil in the husk for the same time, remove husks and serve imme-
diately. Corn thoroughly cooked is a wholesome dish.

328 VEGETABLES.

STEWED CORN.

Cut with a sharp knife through the center of every row of
grains, and cut off the outer edge ; then with the back of the blade
push out the yellow eye, with the rich, creamy center of the grain,
leaving the hull on the cob. To one quart of this add half a pint
rich milk, and stew until cooked in a covered tin pail, in a kettle
one-third full of boiling water; then add salt, white pepper, and two
or three ounces butter ; allow two hours for cooking ; it seems a long
time, but there is no danger of burning, and it requires no more at-
tention than to stir it occasionally and to keep good the supply of
water. If drier than liked, add more milk or cream. Or, after
cutting corn from the cob, boil the cobs ten or fifteen minutes and
take out and put corn in same water ; when tender, add a dressing
of milk, butter, pepper and salt, and just before serving, stir in
beaten eggs, allowing three eggs to a dozen ears of corn.

BENA'S STEWED CORN.

Shave corn off the ear, being careful not to cut into the cob; to
three pints corn add three table-spoons butter, pepper and salt, and
just enough water to cover; place in a skillet, cover and cook
rather slowly with not too hot a fire, from half to three-quarters
of an hour, stir with a spoon often, and if necessary add more
water, for the corn must not brown; if desired, a few moments
before it is done, add half cup sweet cream thickened with tea-
spoon flour ; boil well and serve with roast beef, escaloped toma-
toes and mashed potatoes. Some stew tomatoes, and just before
serving mix them with the corn.

DRIED CORN.

For a family of eight, wash a pint of corn through one water,
and put to soak over night in clean cold water (if impossible to
soak so long, place over a kettle of hot water for two or three
hours) ; when softened, cook five to ten minutes in water in which
it was soaked, adding as soon as boiling, two table-spoons butter,
one of flour, and a little salt and pepper. Another good way to
finish is the following: Take the yolk of one egg, one table-spoon
milk, pinch of salt, thicken with flour quite stiff so as to take out
with a tea-spoon, and drop in little dumplings not larger than an

VEGETABLES. 329

acorn ; cover tightly and cook five or ten minutes; have enough
water in kettle before adding dumplings, as cover should not be re-
moved until dumplings are done.

HOMINY.

Soak one quart of ground hominy over night, put over the fire
in a tin pail, set in boiling water \viih water enough to cover, boil
gently for five hours, as it can not be hurried. After the grains
begin to soften on no account stir it. The water put in at first
ought to be enough to finish it, but if it proves too little, add more
carefully, as too much makes it sloppy. Salt just before taking
from the stove, as too early salting makes it dark. If properly
done, the grains will stand out snowy and well done, but round and

separate.

PRESERVED CORN.

Scald corn just enough to set the milk, cut from cob, to every
four pints of corn add one pint salt, mix thoroughly, pack in jars,
with a cloth and weight over corn ; w 7 hen wanted for use put in a
stew-pan or kettle, cover with cold water; as soon as it comes to a
boil pour off and put on cold again, and repeat until it is fresh
enough for taste, then add a very little sugar, sweet cream, or but-
ter, etc., to suit taste. Mrs. S. M. Guy.

GREEN CORN PUDDING.

Draw a sharp knife through each row of corn lengthwise, theft
scrape out the pulp ; to one pint of the corn add one quart of milk,
three eggs, a little suet, sugar to taste, and a few lumps of butter ;
stir it occasionally until thick, and bake about two hours,

BOILED CAULIFLOWER.

To each half gallon water allow heaped table-spoon salt ; choose
close and white cauliflower, trim off decayed outside leaves, and cut
stock off flat at bottom ; open flower a little in places to remove
insects which generally are found about the stalk, and let cauli-
flowers lie with heads downward in salt and water for two hours
previous to dressing them, which will effectually draw out all ver-
min. Then put into boiling water, adding salt in above propor-
tion, and boil briskly for fifteen or twenty minutes over a good fire,
keeping the sauce-pan uncovered. The water should be well

330 VEGETABLES.

skimmed. When cauliflowers are tender, take up, drain, and if
large enough, place upright in dish ; serve with plain melted butter,
a little of which may be poured over the flowers, or a white sauce
may be used made as follows :

Put butter size of an egg into the sauce-pan, and when it bubbles
stir in a scant half tea-cup of flour ; stir well with an egg-whisk
until cooked ; then add two tea-cups of thin cream, some pepper
and salt. Stir it over the fire until perfectly smooth. Pour the
sauce over the cauliflower and serve. Many let the cauliflower
simmer in the sauce a few moments before serving. Cauliflower is
delicious served as a garnish around spring chicken, or with fried
sweet-breads, when the white sauce should be poured over both.
In this case it should be made by adding the cream, flour, and sea-
eoning to the little grease (half a tea-spoon) that is left after fry-
ing the chickens or sweet-breads. Mrs. W. P. Anderson.

ESCALOPED CAULIFLOWER.

Boil till very tender, drain well and cut in small pieces;
put it in layers with fine chopped egg and this dressing : half
pint of milk thickened over boiling water, with two table-spoona
of flour and seasoned with two tea-spoons of salt; one of white
pepper and two ounces of butter; put grated bread over the
top, dot it with small bits of butter, and place it in the oven to
heat thoroughly and brown. Serve in same dish in which it was
baked. This is a good way to use common heads. A nicer way is
to boil them, then place them whole in a buttered dish with stems
down. Make a sauce with a cup of bread-crumbs beaten to froth
with two table-spoons of melted butter and three of cream or milk,
one well-beaten egg and salt and pepper to taste. Pour this over
the cauliflower, cover the dish tightly and bake six minutes in a
quick oven, browning them nicely. Serve as above.

HEIDELBERG CABBAGE.

Select two small, solid heads of hard red cabbage ; divide them
in halves from crown to stem ; lay the split side down, and cut
downwards in thin slices. The cabbage will then be in narrow strips
or shreds. Put into a sauce-pan a table-spoon of clean drippings,
butter or any nice fat ; when fat is hot, put in cabbage a tea-spoon
of salt, three table-spoons vinegar (if the latter is very strong, use

VEGETABLES. 331

but two), and one onion, in which three or four cloves have been
stuck, buried in the middle ; boil two hours and a half; if it
becomes too dry and is in danger of scorching, add a very little
Water. This is very nice, Mrs. L. S. Williston, Heidelberg, Germany.

CREAMED CABBAGE.

Slice as for cold slaw and stew in a covered sauce-pan till ten-
der ; drain it, return to sauce-pan, add a gill or more of rich cream,
one ounce of butter, pepper and salt to taste ; let simmer two or
three minutes, then serve. Milk may be used by adding a little
more butter ; or have a deep spider hot, put in sliced cabbage, pour
quickly over it a pint of boiling water, cover close and cook for ten
minutes, then pour off water and add half pint of rich milk. When
the milk boils, stir in a tea-spoon of flour moistened with a little
milk, season, cook a moment, serve.

DELICATE CABBAGE.
Remove all defective leaves, quarter and cut as for coarse

slaw, cover well with cold water, and let remain several hours
before cooking, then drain and put into pot with enough boiling
water to cover ; boil until thoroughly cooked (which will generally
require about forty-five minutes), add salt ten or fifteen minutes
before removing from fire, and when done, take up into a colander*
press out the water well, and season with butter and pepper. This
is a good dish to serve with corned meats, but should not be cooked
with them ; if preferred, however, it may be seasoned by adding
some of the liquor and fat from the boiling meat to the cabbage
while cooking. Or, cut the cabbage in two, remove the hard stock,
let stand in cold water two hours, tie in thin netting or piece of
muslin, and boil in salted water for a longer time than when it is
cut finely. Drain, remove, and serve in a dish with drawn butter
or a cream dressing poured over it. Mrs. E. T. Carson.

FRIED CABBAGE.
Cut the cabbage very fine, on a slaw cutter, if possible ; salt and

pepper, stir well, and let stand five minutes. Have an iron kettle
smoking hot, drop one table-spoon lard into it, then the cabbage,
stirring briskly until quite tender; send to table immediately.
One half cup sweet cream, and three table-spoons vinegar the
vinegar added after the cream has been well stirred, and after takea

332 VEGETABLES.

from the stove, is an agreeable change. When properly done an
invalid can eat it without injury, and there is no offensive odor
from cooking. Mrs. J. T. Liggett, Detroit, Mich.

SOUTHERN CABBAGE.

Chop or slice one medium-sized cabbage fine, put it in a stew*
pan with boiling water to well cover it, and boil fifteen minutes;
drain off all water, and add a dressing made as follows : Half tea-
cup wine-vinegar, two-thirds as much sugar, salt, pepper, half tea-
spoon mustard, and two tea-spoons salad oil; when this is boiling
hot, add one tea-cup cream, and one egg stirred together ; mix
thoroughly and immediately with the cabbage, and cook a moment.
Serve hot. Mrs. P. T. Morey, Charleston, S. C.

STUFFED CABBAGE.

Take a large, fresh cabbage and cut out heart ; fill vacancy with
stuffing made of cooked chicken or veal, chopped very fine and
highly seasoned and rolled into balls with yolk of egg. Then tie
cabbage firmly together (some tie a cloth around it), and boil in a
covered kettle two hours. This is a delicious dish and is useful in
using up cold meats. Mrs. W. A. Oroffwt, New York City.

DANDELIONS.

They are fit for use until they blossom. Cut off the leaves, pick
over carefully, wash in several waters, put into boiling water, boil
one hour, drain well, add salted boiling water, and boil two hours ;
when done, turn into a colander and drain, season with butter, and
more salt if needed, and cut with a knife ; or boil with a piece of
salt pork, omitting the butter in the dressing.

EGG PLANT.

Peel and cut in slices the purple kind, sprinkle with salt and
pepper, and let drain on a tipped plate for three-quarters of an
hour ; make a light batter with one egg, flour and a little water,
dip the slices into it and fry in butter or lard. Eggs and cracker
may be used instead of the batter. Or, peel the egg-plant, boil till
done, then pour off the water, mash fine, and pepper, butter and
salt to taste, put in a shallow pudding-pan, and over the top place
a thick layer of crushed cracker. Bake half an hour in a moder-
ate oven.

VEGETABLES. 333

/
EGG PLANT.

Peel and slice one or two medium-sized egg-plants, put on in cold
Water, boil till tender, drain, mash fine, season with salt and pepper,
and add a beaten egg and a table-spoon of flour ; fry in little cakes
in butter or butter and lard in equal parts ; or cut in slices, lay in
cold well-salted water for an hour or two, roll in egg and cracker
crumbs, and fry with a little butter. Parsnips and salsify or oyster-
plant may be cooked in the same way, but the oyster-plant is made
in smaller cakes to imitate oysters.

WILTED LETTUCE.

Place in a vegetable dish lettuce that has been very carefully
picked and washed each leaf by itself, to remove all insects. Cut
across the dish four or five times, and sprinkle with salt. Fry a
small piece of fat ham until brown, cut it in small pieces; when
very hot add cup of good vinegar, and pour it boiling hot over the
lettuce; mix it well with a fork, and garnish with slices of hard-
boiled eggs. Be certain to have the fat so hot that when vinegar is
poured in, it will boil immediately. Add half a cup or a cup of
vinegar according to strength of vinegar and quantity of lettuce.

BAKED MACARONI.

Take about three ounces macaroni and boil till tender in a stew-
pan with a little water ; take a pudding dish or pan, warm a little
butter in it, and put in a layer of macaroni, then a layer of cheese
grated or cut in small bits, and sprinkle over with salt, pepper
and small pieces of butter, then add another layer of macaroni,
and so on, finishing off with cheese; pour on rich milk or cream
enough to just come to the top of the ingredients, and bake from
one-half to three quarters of an hour. Rice may be used instead
of macaroni by first cooking as follows : Pick and wash a cup of rice,
put in a stew-kettle with three cups boiling water, and set over the
fire the boiling water makes the kernels retain their shape better
than when cold water is used. When done put a layer of rice,
cheese, etc., alternately as you would macaroni, and bake in the

same way.

BOILED MACARONI.

Pour one pint boiling water over five ounces macaroni, let stand
half an hour, drain and put in a custard-kettle with boiling milk or

334 VEGETABLES.

milk and water to cover, cook till tender, drain, add a table-spoon
butter, and a tea-cup cream, and season with salt and pepper ; grate
cheese over the top and serve. Mrs. S. R. T.

MACARONI WITH TOMATOES.

Take three pints of beef soup, clear, and put one pound of maca-
roni in it, boil fifteen minutes, with a little salt ; then take up the
macaroni which should have absorbed nearly all the liquid and
put it on a flat plate, and sprinkle grated cheese over it thickly,
and pour over all plentifully a sauce made of tomatoes, well boiled,
strained, and seasoned with salt and pepper.

ITALIAN MACARONI.

Place two pounds of beef, well larded with strips of salt pork,
and one or two chopped onions, in a covered kettle on the back of
the stove, until it throws out its juice and is a rich brown ; add a
quart of tomatoes seasoned with pepper and salt, and allow the
mixture to simmer for two or three hours. Take the quantity of
macaroni desired and boil in water for twenty minutes, after which
put one layer of the boiled macaroni in the bottom of a pudding
dish, cover with some of the above mixture, then a layer of grated
cheese, and so on in layers till the dish is filled, having a layer of
cheese on the top ; place in the oven an hour, or until it is a rich
brown. Commence early in the morning to prepare this dish.

BOILED OKRA.

Put the young and tender pods of long, white okra in salted boil*
ing water in a porcelain or tin-lined sauce-pan (as iron discolors it),
boil fifteen minutes, take off stems, and serve with butter, pepper,
salt, and vinegar if preferred ; or, after boiling, slice in rings, sea-
son with butter, dip in batter and fry ; season and serve, or stew an
equal quantity of tomatoes, and tender sliced okra, and one or two
sliced green peppers; stew in porcelain kettle fifteen or twenty
minutes, season with butter, pepper and salt, and serve. Miss M.
E. W.j Sdma, Ala.

BAKED ONIONS.

The large Spanish or Bermuda onions are best for this purpose.
Wash the outside clean, put into a sauce-pan with slightly salted

VEGETABLES. 335

water, and boil an hour, replenishing the water with more (boiling
hot) as it boils away. Then turn off water ; take out onions and
lay upon a cloth that all moisture may be absorbed ; roll each in a
piece of buttered tissue-paper, twisting it at the top to keep it
closed, and bake in a slow oven nearly an hour, or until tender all
through. Peel, put in a deep dish, and brown slightly, basting
freely with butter ; this will take fifteen minutes more. Season with
pepper and salt, and pour melted butter over the top.

BOILED OR FRIED ONIONS.

Wash and peel, boil ten minutes, pour off this water, again add
boiling water, boil a few minutes and drain a second time ; pour on
boiling water, add salt and boil for one hour ; place in a colander, turn
a saucer over them, and press firmly to drive off all the water; place
in a dish and add butter and pepper. Or, about half an hour before
they are done, turn a pint of milk into the water in which they are
boiling, and, when tender, season as above. Old onions require two
hours to boil. To fry onions, slice and boil ten minutes each time
in three waters, drain, fry in butter or beef drippings, stir often,
season, and serve hot.

POTATOES BOILED OR BAKED IN JACKETS.
Wash clean (a brush is the best implement for cleaning potatoes),
cut off the ends, let stand in cold water a few hours, put into boil-
ing water, the larger ones first, and then in a short time adding the
rest, cover, and keep boiling constantly ; after fifteen minutes throw
in another handful of salt and boil another fifteen minutes; try with
a fork, and if it does not quite run through the potato, they are
done (this is called "leaving a bone in them"). Drain, take to
door or window and shake in open air to make them mealy; re-
turn to stove and allow to stand uncovered for a moment. Or,
when washed, bake in a moderate oven fifty minutes; or, place in
a steamer half an hour over water kept constantly boiling, serve
immediately; or, wash and peel medium-sized ones, and bake in
pan with roast meat, basting often with the drippings.

BREAKFAST POTATOES.
Peel, cut in very thin slices into a very little boiling water,

336 VEGETABLES.

so little that it will be evaporated when they are cooked, add salt
to taste, some cream, or a very little milk and a bit of butter. A
little practice will make this a favorite dish in any family. The
art is, to cook the potatoes with a very little water, so that it will
be evaporated at the time the potatoes are done. They must be
stirred occasionally while cooking.

POTATOES AND ONIONS.

Boil potatoes in skins, peel while hot and slice ; about an hour
before wanted, slice onions, and let stand in salt and water; while
peeling potatoes, put onions in skillet with a little ham gravy or
butter and a little water, and cook slightly ; take out, put in vege-
table dish a layer of onions, then potatoes, then onions, etc., with
potatoes last ; add a cup of vinegar to skillet (with ham gravy or
butter), warm and pour over.

FRIED RAW POTATOES.

Wash, peel, and slice in cold water, drain in a colander, and drop
in a skillet prepared with two table-spoons melted butter or beef-
drippings, or one-half of each ; keep closely covered for ten minutes,
only removing to stir with a knife from the bottom to prevent
burning ; cook another ten minutes, stirring frequently until done
and lightly browned. Sweet potatoes are nice prepared in the same
manner. Mrs. M. E. Southard.

FRIED WHOLE POTATOES.

Peel and boil in salted water, remove from the fire as soon as
done so that they may remain whole ; have ready one beaten egg,
and some rolled crackers or bread-crumbs ; first roll the potatoes in
the egg, and then in the crackers, and fry in butter till a light
brown, or drop in boiling lard. This is a nice way to cook old

potatoes.

MASHED POTATOES.

Pare and boil till done, drain, and mash in the kettle until per-
fectly smooth ; add milk or cream, and butter and salt ; beat like
cake with a large spoon, and the more they are beaten the nicer
they become. Put in a dish, smooth, place a lump of butter in the
center, sprinkle with pepper ; or add one or two eggs well-beaten,
pepper, mix thoroughly, put in baking dish, dip a knife in sweet

VEGETABLES. 337

milk, smooth over, wetting every part with milk, and place in a hot
oven twenty minutes. To warm over mashed potatoes, season with
gait and butter, and a little cream or milk, place in a buttered pie-
pan, smoothing and shaping the top handsomely, and making checks
with a knife ; brown in a stove or range oven ; place tin on a second
dish and serve on it. Or, add a little cream or milk to cold mashed
potatoes, press evenly in a basin, set away, and in the morning slice
and fry.

NEW POTATOES.

Wash, scrape, boil ten minutes, turn off water, and add enough
more, boiling hot, to cover, also add a little salt; cook a few
moments, drain, and set again on stove, add butter, salt, and pepper
and a little thickening made of two table-spoons flour in about a
pint of milk (a few small ones may be left in the kettle, and
broken, not mashed with the potato-masher), put on the cover, and,
when the milk has boiled, pour over potatoes and serve. Or, when
cooked and drained, put in a skillet with hot drippings, cover, and
shake till a nice brown.

POTATOES IN JACKETS.

Bake as many potatoes as are needed; when done, take off a
little piece from one end to permit them to stand, from the other
end cut a large piece, remove carefully the inside, and rub through
a fine sieve, or mash thoroughly ; put on the fire with half an ounce
of butter and one ounce of grated cheese to every four fair-sized
potatoes; and add boiling milk and pepper and salt as for mashed
potatoes ; fill the potato shells, and sprinkle over mixed bread-crumbs
and grated cheese ; and put in hot oven and brown. Many prefer
lo omit cheese and bread-crumbs, filling the shells heaping full and
then browning.

POTATOES IN KENTUCKY STYLE.

Slice thin as for frying, let remain in cold water half an hour;
put into pudding-dish or dripping-pan, with salt, pepper, and some
milk about half a pint to an ordinary dish ; put into oven and
bake for an hour ; take out and add a lump of butter half the size
of an egg, cut into small bits and scattered over the top. Slicing
allows the interior of each potato to be examined, hence its value
22

338 VEGETABLES.

where potatoes are doubtful, though poor ones are not of necessity
required. Soaking in cold water hardens the slices, so that they
will hold their siuipe. The milk serves to cook them through, and
to make a nice !>rown on the top; the quantity can only be learned
by experience ; if just a little is left as a rich gravy, moistening all
the slices, then it is right. In a year of small and poor potatoes,
this method of serving them will be very welcome to many a house-
keeper. Jf/x C. M. Nichols, Springfield.

POTATOES A LA PARISIENNE.

Wash and rub new potatoes with a coarse cloth (avoid scraping
if possible), drop into boiling water, boil briskly until done, taking
care not to over do (if doubtful on this point press one of the potatoes
with a fork against the side of the sauce-pun, if done it will yield
to a gentle pressure). Have ready, in a sauce-pan, some cream and
butter hot, but not boiling, a little green parsley, pepper and salt ;
pour off the water from the potatoes and add the cream and butter,
let stand a minute or two over hot water, and serve.

POTATO SOUFFLE

Boil four good-sized mealy potatoes, pass them through a sieve ;
scald in a clean sauce-pan half tea-cup of sweet milk and table-
spoon of good butter, add to the potato with a little salt and pepper,
and beat to a cream ; add one at a time, the yolks of four eggs,
beating thoroughly, drop a small pinch of salt into the whites and
beat them to a stiff froth, add them to the mixture, beating as little
as possible; have ready a well-buttered baking-dish, large enough
to permit the souffle to rise without running over; bake twenty
minutes in a brisk oven, serve at once, and in the same dish in
which it was baked. It should be eaten with meats that have,
gravies.

POTATOES IN SEVEN WAYS.

Sunday, peel, steam, mash, add milk, butter and salt, and then
beat like cake-batter, the longer the better, till they are nice and light.
This steaming and beating will be found a great improvement.

Monday, baked potatoes in their jackets ; if any are left they
may be warmed over, peeling when cold, and then slicing.

Tuesday, peel and bake with roast of beef.

VEGETABLES. 339

Wednesday, prepare in Kentucky style.

Thursday, peel, steam, and serve whole.

Friday, " potatoes a la pancake;" peel, cut in thin slices length-
wise, sprinkle with pepper and salt, and fry in butter or beef drip-
pings, turning like griddle-cakes.

Saturday, potatoes boiled in their jackets.

RINGED POTATOES.

Peel large potatoes, cut them round and round in shavings, as
you pare an apple. Fry with clean, sweet lard in a frying-pan till
brown, stirring so as to brown all alike, drain on a sieve, sprinkle fine
salt over them, and serve.

POTATO RISSOLES.

Mash potatoes, salt and pepper to taste, if desired add a little
parsley. Roll the potatoes into small balls, cover them with an egg
and bread-crumbs, and fry in hot lard for about two minutes.
Finely minced tongue or ham may be added with good effect, or
even chopped onions when liked.

TEXAS BAKED IRISH POTATOES.

Boil some good Irish potatoes; when done, mash, season with salt,
pepper and butter; mince a large onion fine, mix well through the
potatoes, put in oven and brown nicely. Mrs. C. E. S., Galves-

ton, Texas.

SARATOGA POTATOES.

Pare and cut into thin slices on a slaw-cutter four large potatoes
(new are best), let stand in ice-cold salt water while breakfast is
cooking; take a handful of the potatoes, squeeze the water from
them and dry in a napkin; separate the slices and drop a handful
at a time into a skillet of boiling lard, taking care that they do not
strike together, stir with a fork till they are a light brown color,
take out with a wire spoon, drain well and serve in an open dish.
They are very nice served cold. Mrs. Jasper Sager.

SWEET POTATOES.

Wash clean and bake in a hot oven one hour ; or place in steamer
over a kettle of boiling water from half to three-quarters of an hour ;
or when almost done, take off, scrape or peel them, place in a drip-
ping-pan, and bake half an hour; or cut in slices and fry in butter

340 VEGETABLES.

or lard ; or peel and slice when raw, and fry, a layer at a time, on
griddle, or in a frying-pan, with a little melted lard, being careful
not to cook too long, or they will become too hard ; or drop in boil-
ino- lard in frying-pan, turning till a nice brown on both sides; or
halve or quarter, and bake in pan with roast beef, basting them
often with the drippings.

BAKED PARSNIPS.

Put four thin slices salt pork in a kettle with two quarts cold
water, wash and scrape parsnips, and if large halve or quarter, and
as soon as water boils place in kettle, boil about half an hour, re-
move meat, parsnips, and gravy to a dripping-pan, sprinkle with a
little white sugar, and bake in oven a quarter of -an hour, or until
they are a light brown, and the water is all fried out. Add a few
potatoes if liked. Those left over, fried in a hot skillet, with but-
ter, ham fat or beef drippings, make a nice breakfast dish. It is
better to dip each slice in a beaten egg before frying. Parsnips are
good in March or April, and make an excellent seasoning for soups.

STEWED PARSNIPS.

Wash, scrape, and slice about half an inch thick; have a skillet
prepared with a half pint hot water and a table-spoon butter, add
the parsnips, season with salt and pepper, cover closely, and stew
until the water is cooked away, stirring occasionally to prevent burn-
ing. When done, the parsnips will be of a creamy, light brown

color. Mrs. D. B.

GREEN PEASE.

Wash lightly two quarts shelled pease, put into boiling water
enough to cover, boil twenty minutes, add pepper, salt, and more
hot water if needed to prevent burning, and two table-spoons butter
rubbed into two of flour; stir well, and boil five minutes. If pods
are clean and fresh, boil first in water to give flavor, skim out and
put in pease. Canned pease should be rinsed before cooking.

PEASE STEWED IN CREAM.

Put two or three pints of young green pease into a sauce-pan o
boiling water; when nearly done and tender, drain in a colander,
quite dryj melt two ounces of butter hi a clean stew-pan, thicken
evenly with a little flour, shake it over the fire, but do not let it

VEGETABLES. 341

brown, mix smoothly with a gill of cream, add half a tea-spoon of
white sugar, bring to a boil, pour in the pease, keep moving for two
minutes until well heated, and serve hot. The sweet pods of young-
pease are made by the Germans into a palatable dish by simply
stewing with a little butter and savory herbs. Mrs. W. A. Croffut.

How TO BOIL RICE.
Rice should be carefully picked over, washed in warm water/

rubbed between the hands, and then rinsed several times in cold
water till white. Put one tea-cupful in a tin pan or porcelain kettle,
add one quart boiling water; boil fifteen minutes, not stirring, but
taking care that it does not burn ; add one tea-spoon salt, pour into
a dish and send to table, placing a lump of butter in the center.
Cooked thus the kernels remain whole.

To boil rice in milk, put a pint rice into nearly two quarts of cold
milk an hour before dinner, add two tea-spoons salt, boil very slowly
and stir often ; cook on back part of stove or range so as to avoid
burning, and take it up into a mold or bowl wet in cold water a short
time before serving.

Or, after cooking, drain carefully, stir in two well-beaten eggs, one
table-spoon grated cheese, half a table-spoon butter, half a tea-spoon
salt ; bake a few minutes in shallow pans. Some soak rice an hour

or two before cooking.

SOUTHERN RICE.

After thoroughly washing and rubbing the rice, put it in salted
water enough to cover it twice over, in a custard-kettle, or tin pail
set in a kettle of boiling water ; cover the whole closely for fifteen
or twenty minutes, until the grains of rice are full and plump but
not "mushy;" drain off all the water possible, and replace rice in
the kettle, allowing it to cook for half an hour longer, when it is
ready to serve. The grains should be full and soft, and each one
retain its form perfectly. During the last half hour it should be
occasionally stirred lightly with a fork, and it is improved by stand-
ing on the back of the stove a few minutes before serving. Mrs. P.
T. Morey, Charleston, S. G.

SALSIFY OR VEGETABLE OYSTERS.

Wash thoroughly, scrape off skin with a knife, cut across in
rather thin slices, stew until tender in water enough to cover them,

342 VEGETABLES.

with a piece of salt codfish for seasoning. Before sending to table,
remove codfish, thicken with flour and butter rubbed together, toast
slices of bread, put in dish, and then add the vegetable oyster.
This method gives the flavor of oysters to the vegetable, and adds
much to its delicacy. Or, after stewing until tender in clear water,
mash, season with pepper and salt, and serve. Mrs. Gov. J. J.
Bagley, Michigan.

SALSIFY OB VEGETABLE OYSTERS.

Parboil after scraping off the outside, cut in slices, dip it into a
beaten egg and fine bread-crumbs, and fry in lard. Or, slice cross-
wise five or six good-sized plants, cook till tender in water enough
to cover, then add a pint or more of rich milk mixed with one
table-spoon flour, season with butter, pepper and salt, let boil up
and pour over slices of toasted bread ; or add three pints milk, or
half milk and water, season and serve with crackers like oyster
soup.

CYMLINGS OR SUMMER SQUASH.

These are better when young and tender, which may be known
by pressing the nail through the skin ; do not peel or take out
seeds, but boil whole, or cut across in thick slices ; boil in as little
water as possible for one-half or three-quarters of an hour, drain
well, mash and set on back part of stove or range to dry out for
ten or fifteen minutes, stirring occasionally ; then season with butter,
pepper, salt and a little cream. If old, peel, cut up, take out seeds,
boil and season as above.

WINTER SQUASH.

Cut up, take out inside, pare the pieces and stew in as little
water as possible, cook an hour, mash in kettle, and if watery, let
stand on the fire a few moments, stirring until dry; season with
butter, cream, salt and pepper; be careful that it does not burn.
Winter squashes are also cooked by cutting in pieces without paring,
baking, and serving like potatoes ; or they may be cooked in a
steamer, and served either in the shell, or scraped out, put in pan,
mashed, and seasoned with butter, cream, salt and pepper, and then
made hot and served.

VEGETABLES. 343

SUCCOTASH.

Take pint of shelled lima beans (green), wash, cover with hot water,
let stand five minutes, pour off, place over fire in hot water, and boil
fifteen minutes ; have ready corn from six good-sized ears, and add
to beans ; boil half an hour, add salt, pepper and two table-spoors
butter. Be careful in cutting down corn not to cut too deep ;
better not cut deep enough and then scrape ; after corn is added,
watch carefully to keep from scorching. Or, to cook with meat,
boil one pound salt pork two hours, add beans, cook fifteen minutes,
then add corn, omitting butter. Or, string beans may be used,
cooking one hour before adding corn.

WINTER SUCCOTASH.

Wash one pint lima beans (dried when green) and one and a half
pints dried corn ; put beans in kettle and cover with cold water ;
cover corn with cold water in a tin pan, set on top of kettle of beans
so that while the latter are boiling the corn may be heating and
swelling ; boil beans fifteen minutes, drain off, cover with boiling
water, and when tender (half an hour) add corn, cooking both
together for fifteen minutes; five minutes before serving, add salt,
pepper and a dressing of butter and flour rubbed together, or one-
half tea-cup cream or milk thickened with one table-spoon flour.

SPINACH.

Look over the spinach, wash in four waters and take off stalks,
boil in a sauce-pan without water for thirty minutes, covering
closely, drain in a colander and cut with a knife w r hile draining ;
season with pepper, salt and a little butter, boil two eggs hard and
slice over the top; serve hot. Or it may, when boiled soft, be
rubbed through the colander, then put in frying-pan, with a lump
of butter, seasoned with pepper and salt. When hot, beat in two
or three table-spoons rich cream. Put thin slices of buttered toast
(one for each person) on dish and on each piece put a cupful of
spinach neatly smoothed in shape, with the half of a hard-boiled egg
on the top, cut part uppermost.

BAKED TOMATOES.

Cut a thin slice from blossom side of twelve solid, smooth, ripe
tomatoes, with a tea-spoon remove pulp without breaking shell;

344 VEGETABLES.

take a small, solid head of cabbage and one onion, chop fine, add
bread-crumbs rubbed fine, and pulp of tomatoes, season with pep-
per, salt and sugar, add a tea-cup good sweet cream, mix well
together, fill tomatoes, put the slice back in its place, lay them stem
end down in a buttered baking-dish with just enough water (some
cook without water), with a small lump of butter on each, to keep
from burning, and bake half an hour, or until thoroughly done;
place a bit of butter on each and serve in baking-dish. They make
a handsome dish for a dinner-table. Mrs. S. Watson, Upper San-
dusky.

ESCALOPED TOMATOES.

Put in a buttered baking-dish a layer of bread or cracker-crumbs
seasoned witli bits of butter, then a layer of sliced tomatoes sea-
soned with pepper, salt, and sugar if desired, then a layer of crumbs,
and so on till dish is full, finishing with the crumbs. Bake from
three-quarters of an hour to an hour. Onions, prepared by soaking
over night in hot water, dried well, sliced in nearly half-inch slices,
and browned on both sides in a frying-pan with butter, may be
added, a layer on each layer of tomatoes.

FRIED TOMATOES.

Peel tomatoes and cut crosswise in large slices, salt and pepper,
dip each slice into wheat flour, then into beaten egg, and fry at
once in hot lard; serve hot. A cup of milk is sometimes thickened
with a little flour and butter, boiled and poured over them. Estelfa

Woods Wilcox.

MOTHER'S SLICED TOMATOES.

Prepare half an hour before dinner, scald a few at a time in
boiling water, peel, slice, and sprinkle with salt and pepper, set
away in a cool place, or lay a piece of ice on them. Serve as a
relish for dinner in their own liquor. Those who desire may add

vinegar and sugar.

STEWED TOMATOES.

Scald by pouring water over them, peel, slice and cut out all
defective parts ; place a lump of butter in a hot skillet, put in
tomatoes, season with salt and pepper, keep up a brisk fire, and
cook as rapidly as possible, stirring with a spoon or chopping up
with a knife (in the latter case wipe the knife as often as used 01

VEGETABLES. 345

It will blacker* the tomatoes). Cook half an hour. Serve at once
in a deep dish lined with toast. When iron is used, tomatoes must
cook rapidly and have constant attention. If prepared in tin or
porcelain, they do not require the same care. Mrs. Judge Cole.

TOMATO TOAST.

Run a quart of stewed ripe tomatoes through a colander, place
in a porcelain stew-pan, season with butter, pepper and salt and
sugar to taste; cut slices of bread thin, brown on both sides, butter
and lay on a platter, and just as the bell rings for tea add a pint
of good sweet cream to the stewed tomatoes, and pour them over
toast. Mrs. S. Watson.

TURNIPS.

Wash, peel, cut in thin slices across the grain, and place in kettle
.in as little water as possible ; boil from half to three-quarters of an
Lour or until you can easily pierce them with a fork ; drain well,
reason with salt, pepper and butter, mash fine and place on stove,
stirring frequently until water is all dried out. Do not boil too
long, as they are much sweeter when cooked quickly. Turnips
.may be steamed and finished as above, and are better than when
boiled. They may also be sliced and baked.

DICED TURNIPS.

Pare, slice, cut in dice an inch square, boil till nearly done, in as
little water as possible ; to one quart of turnips, add one table-spoon
sugar, salt to make it palatable ; when they are boiled as dry as
possible, add two or three spoons of cream and a beaten egg, and
serve. Excellent.

TIP-TOP PUDDING, OR VEGETABLE PUDDING.

Boil a firm, white cabbage fifteen minutes, changing water then
for more from the boiling tea-kettle ; when tender, drain and set
Aside till perfectly cold ; chop fine, add two beaten eggs, a table-
spoon of butter, three of very rich milk or cream, pepper and salt.
Stir all well together, and bake in a buttered pudding-dish until
brown ; serve hot. This dish is digestible and palatable, much re-
sembling cauliflowers. "Aunt DincJi"

ORNAMENTAL ICING.

BY PROF. C. H. KING.

Ornamental icing consists in working two or more colors of icing
on one surface, such, for instance, as pink and white, or choco-
late and white, sometimes with, sometimes without, the addition of
crystallizing. To ice a cake white and pipe or ornament it with
pink pipery, or ice it with pink or chocolate icing and pipe it witii
white icing, would constitute ornamental icing. But there is
another method called "inlaid," which consists of having different
colored icing on the same surface, not simply a different colored
piping on the icing. The best illustration I can give of this will, I
think, be a chess-board. To do it take a cone, cut a fine point off,
fill it as instructed in "artistic piping," draw fine lines first
straight down one inch apart, then across at the same distance at
right angles ; you have then formed squares one inch across. Now
fill these in alternately with either white or pink and white, and
then chocolate icing or pink and chocolate. You then have the
squares in two colors, the same as they would appear on a chess or
checker-board. The only point to be here observed is to have your
icing soft enough to just run smooth ; the lines will prevent it from
running together. You can work any pattern you choose in this
manner by simply running a line of piping to form the design, then
filling in as before described. You can also further vary this by
marking out any design, and with a small paint-brush washing it
over with white of egg or gum-water, then covering it with granu-
lated sugar either plain white or colored ; or you can cover it with
powdered chocolate or rolled rock candy, either pink or white; shake
off what will not stick, and you will find the design covered with
the sugar; now pipe round the edge of the design with a fine cone
of icing sugar, and it is complete.

(346)

ORNAMENTAL ICING. 347

CRYSTALLIZATION.

Crystallization consists in simply covering the cake while the
icing is wet with granulated sugar, plain or pink. (For coloring
sugar pink see " meringue icing "). Or you can use pink or white
sugar or rock candy crushed. If you wish to crystallize only a
portion of the icing, and that in any particular design, first allow
the icing to dry, then wash the part you wish crystallized with white
of egg or gum- water, and cover it with the sugar; then shake off
what will not remain on.

ARTISTIC PIPING, WITH DIAGRAMS.

For the benefit of those who wish to excel in the art of orna-
menting bride or other cakes with icing (technically called "pip-
ing,") I give a sheet of diagrams, which will almost explain them-
selves, and will require but little study by those having a taste for
artistic work (which most ladies have) to master it; and I promise
you that if you will master this sheet of diagrams before attempting
any thing more elaborate (on the same principle as you first perfect
yourself in the scales for music before attempting the playing of a
piece), that you will succeed beyond your expectations, and will
soon be able to ornament a cake equal to an expert. I would
here remark that this applies to all kinds of ornamenting, as it is
all done in the same manner, no matter whether the material used
be butter, lard, or savory jelly for the decoration of tongues, roast
chicken, hams, etc., or sweet jelly, chocolate or sugar for the orna-
mentation of all kinds of cakes. Learn one, and you have learned
all.

For example, if you wish to decorate a tongue, ham, or roast
chicken, use either butter, lard, or savory jelly, instead of sugar,
and in precisely the same manner as you would icing. This orna-
mentation, with the addition of a little parsley, and a cut root
flower or so, completes the operation of decorating the above-named
articles. They are sometimes further, or even altogether decorated
or garnished with "tippets," cut diamond or triangular form, and
consisting of toasted bread, " aspic" jelly, etc.; but this style of
garnishing is usually adopted only by those who are not competent

348 ORNAMENTAL ICING.

to decorate or garnish with butter, lard, or savory jelly, and who
are not able to cut their own root flowers. Root flowers are usually
cut in the form of roses, tulips, dahlias, etc., from white and yellow
turnips, beets, and carrots, and the edges of the leaves are usually
tipped with pink color, such as liquid "cochineal."

To use jelly for decorating or piping cakes, set it in a place-
where it will get just warm enough to pass through the cone with
the aid of a gentle pressure; in cold weather it is well to beat it
with a spoon, in addition to warming it. This makes it one uniform
consistency. When ready for use fill the cone with it, then pro-
ceed as directed for piping, using the cone in the same manner as
if it contained icing.

To use butter or lard treat it in the same manner as jelly, so as
to get it just soft enough to pass through the cone. Be very careful
not to get it too soft or it will not stand. In warm weather you can
add a little flour to stiffen it, but not too much, or it will not pass-
through the cone; when ready fill cone with it, same as for icing,,
and use the cone in the same manner.

To cut root flowers, wash the roots, and for say a rose, take a good
shaped turnip, pare it, cut it the proper shape, then with a sharp
pocket knife (French root-flower cutters may be had of dealers
in confectioner's supplies,) go all round the bottom edge, so ^X-N^N ;
then repeat this operation, so /-oo-s, bringing the second cuts be-
tween the first, and holding the back of the knife blade from you
and the edge towards you. This causes the cuts to meet at the
bottom, and then by holding the knife point down, and running it
all round inside the cut the piece falls out, leaving the leaves
separate and distinct. Continue this until you reach the center,.
so .-c^o^o^. A little practice will assist you in this particular, and
you will soon be able to make other flowers, as the principle is the-
same; when the flowers are cut tip the edges with a little cochineal.

To ornament a cake with icing, use prepared ic'ing in the manner
I shall hereafter describe. The icing may be harmlessly colored,
as follows: for pink, use u cochineal;" for blue, use indigo; for yel-
low, use saffron; for green, use blue and yellow, until you attain,
the required shade of color.

Although I have given the different colors, should you wish to-

ORNAMENTAL ICING. 349

use them, I would not recommend them except in cases where their
use is required to produce effect, and not to be eaten. Too much
color, or too great a number of colors, are objectionable and
not in good taste. I suggest keeping as much as possible to plain
white, light pink, light cream color, chocolate color, produced by the
use of chocolate or cocoa, and the natural colors produced by the
use of the various sweet jellies. By a judicious and artistic arrange-
ment of the colors the above articles will give, it is possible to
produce an unlimited variety, and not place any thing before
guests objectionable in point of color.

The sugar used for decorating cakes is prepared in the same man-
ner as that for icing cake (see icing for cakes.) To use it, have
ready prepared some paper cones, made by folding or rolling up a
piece of paper in the form of a cornet, and securing the joint with a
little mucilage or white of eggs (see No. 1, in page of diagrams).
Now with a sharp knife cut off the point of cone so as to leave hole
any size needed, from a pin's size to half an inch in diameter (see
No. 2, for plain round work). If you wish a star (No. 3), cut off
the point of the cone to form an aperture equal to the center of
the star you require, then cut out the points, as shown in No. 22.
If for a leaf, cut as shown in No. 24. Now fill these cones three-
fourths full with the prepared icing, fold down the top securely, so
that the sugar will not force back, and all is ready to commence the
ornamentation. (I would here say that it will save the trouble of
cutting the cones to use little brass tubes, made for the purpose, at
a cost of from ten to fifteen cents each. In using these you have
only to cut off the point of the paper cone large enough to allow the
tube to come through half its length. These tubes will last a life-
time, and can be procured from almost any confectioner's supply
store.)

The cones being filled with the sugar, and the cake ready iced,
mark out (as lightly as possible) with a lead-pencil the design on the
cake; then go over the design with the cones of sugar, in the man-
ner hereafter described, until the design is complete. (I say this f
presuming you have mastered the diagrams.) I will now explaiq
the diagrams, and in so doing hope I shall succeed in making you
fully understand the use and purposes of the cones, and the various

350 ORNAMENTAL ICING.

yet simple "means to the end," that you may be able to so arrange
the various diagrams as to form a harmonious whole, and surprise
yourself by producing a design beyond your expectations.

To practice this, I would recommend that you procure a walnut
board, about twelve inches square, perfectly smooth. This being
dark and the sugar white you can easily see the work; and if every
thing is clean the sugar need not be wasted, as it can be scraped off
and used for some purpose or other.

The board being ready and a cone filled with sugar, take the cone
in the left hand, and place the thumb of the right hand on the folded
part or top ; use the thumb to press on the cone to force out the
sugar at the point, in just the same manner you would use a syringe.
Now force out the sugar with a regular and even pressure, and
draw a number of fine lines, as even and straight as possible, by
dropping the point of the cone in the left hand corner of the board,
and with an onward motion, in accordance with the flow of sugar
(which will be little or much, in proportion to the pressure you give
the tube) ; run it straight on to the right hand corner (see No. 4).
Notice that you can make this line larger by pressing harder on the
cone. Next repeat this, giving the cone a zigzag motion (No. 5) ;
then commence light, gradually increasing the pressure, so as to
produce a line small at one end and large at the other (No. 6);
then reverse it by beginning heavy and finishing light (No. 7).
When you wish to disconnect the cone from the sugar, do so by
taking off the pressure from the cone, and giving a quick, sudden,
upward jerk. Now do some cross stringing (No. 8), then No. 9 to
17 ; then with the same cone, held perpendicular (and the sugar
pushed out until the drop is the required size, then suddenly de-
tached in the same manner as above mentioned), drop different
sized drops or dots (No. 18 to 20) ; then with the same cone, by
commencing at the large end first and gradually drawing it to a fine
thread do No. 21. Now take the star cut cone (No. 22), and
drop some star dots, the same as in Nos. 18, 19, and 20; then with
a circular or rotary motion, make roses (No. 23) ; then repeat with
this star cone all that you have done with the plain round cone.
Next take the leaf cone (No. 24), and by beginning at the large
end of the leaf first, and gradually drawing it to a point, make the

_ ^ 18.

QQQOOoooo o

DIAGRAMS.

(351)

352 ORNAMENTAL ICING.

leaf as long as desired (No. 25) ; by giving the cone a wavy motion
you form the veins in the leaf. Then put two together (No. 26),
and with the star cone add a rose (No. 27) ; then three leaves and
a rose (No. 28) ; then four, as in No. 29 ; then five, with a simple
plain dot in the center (No. 30;, No\v, with the plain round cone,
make No. 31, adding to it, for top finish, No. 21; next, with the
same cone, make the stems of Nos. 32 and 33, and with the leaf
cone add the leaves. Do the same in No. 34, adding a ring of dots,
also a roso, with the star cone; next, with the same plain round
cone, do No. 35, by giving the cone a wavy motion; also No. 36,
by giving the cone a sudden jerk, first to the left, then to the right,
then straight down the middle, as shown in No. 37.

This appears a good deal on paper, but is really nothing w T hen
you come to do it, as it can all be done on the board at one lesson,
and two or three lessons should suffice to give you a good insight,
and each one you do will be better than its predecessor, and you
will surprise yourself at the ease with which you can produce and
execute a design, if you only master these diagrams first.

Having- gone this far, you may now form a design for yourself
by making whatever combination fancy dictates, from the scrolls,
lines, curves, etc., shown in the diagrams; it may be somewhat
crude at first, but practice will perfect. As an example, which
will explain the whole, I will instruct you how to make a simple
combination, and thereby produce a bunch of grapes. First, with
the leaf cone make four leaves (No. 38), and with the plain round
cone add the stem ; also, with the same kind of cone, only cut a little
larger, to make a larger drop, add grapes by making a succession
of dots, gradually making them higher in the middle (No. 39) ; then
n-5 a finish, with the plain small cone, add the scroll as shown run-
ning over the grapes. I will also give one other illustration. To
mike a large leaf, in imitation of those used on bride's cake, first
mark the outline of the leaf (No. 40), then with the plain round
cone run the cross lines, as shown in No. 8, also in No. 41 ; then
with the plain round cone add the edge in dots, as shown iu Nos. 20
and 42. To illustrate this farther, I furnish a full sketch for the
top of a wedding or other cake (page 353) made up of the grapes and
leaves I have described. I must now leave you to the study and

c^
O

(353)

854 ORNAMENTAL ICING.

practice of the diagrams, assuring you that you will find it much
more simple than it here appears, and that the results attained at each
trial will be such as to stimulate you to further efforts and success.
I will here remark that you can do heavy and light work with the
same cone by adding pressure ; for instance, if you are using a cone
with a fine point, by drawing that with a regular motion and even
pressure, you produce a line of sugar the same size as the hole
through which it comes ; but if you draw the cone along slower than
the sugar comes out, you will readily see that you produce a heavier
line ; also, if you wish to make a very fine line with the same cone,
use the even pressure, but draw the cone along very fast; you have
only to bear in mind that there is a limit to the size, and when you
reach that to press harder simply means to burst the cone ; w r hen the
limit is reached, if you want a larger flow, you must have another
cone with a larger opening at the point. This applies to all shapes,
whether round, star, or leaf. The cone may be used in the same
manner you would a pen, pressing heavy and light ; for example,
if you are making a scroll, like No. 11, w T ith a fine round cone,
when you come to the bend of the scroll, by giving the cone a little
more pressure you cause more sugar to flow, thus producing the
fullness in the curve (see No. 11) ; when you have done that with-
draw the pressure and continue as before.

1ERINGUE ICING

Beat the whites of six eggs to a very stiff froth (you can not beat
them too stiff; and if they are not stiff the meringue will not be
good.) While beating, add a saltspoonful of salt, also a teaspoon-
ful of sugar ; when w r ell beaten up add half a pound of sugar, and
stir it very lightly in, yet be careful to see it is well stirred in.
This being ready, take the pie after baking (usually a lemon pie),
and with a knife spread a thin coating of the meringue all over it;
then with a cone (the same as used in other icing), filled with the
meringue icing, proceed to work out some design. When finished re-
turn it to the oven to take a light brown color. You can work any
design in this as well as in icing-sugar, but the patterns for this are
larger, consequently are done with a cone with a larger portion cut
off the point. For centers of meringue pies you can use such designs

-i
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*->
i-i

CT5

855)

356 ORNAMENTAL ICING.

as an ear of corn, an anchor, a " true lover's knot." a Maltese cross,
a bunch of grapes, or whatever the fancy dictates; you can further
decorate it with fruit jelly in addition to the meringue piping, put-
ting on the jelly with a cone, and in the same manner as for piping.
Chocolate is not used on meringue work, neither is the meringue
ever colored except in some cases when it is colored a light cream
color ; pink colored sugar is sometimes sprinkled over it. To color
this sugar, simply drop a little cochineal color on some granulated
sugar, and rub it together until colored, then dry it, then rub it
apart and keep it in a bottle ready for use. It will keep its color for
years. I give one design (page 355) for the top of a meringue
pie just as a guide.

TO MAKE WATER ICING.

Take any quantity of powdered sugar you require, add cold
water enough to it to form a thick paste (remember, it will not take
much) ; beat well, and if too thin so that it runs too much, add a
little more sugar. To every pound of sugar, add as much cream
of tartar as will lie on a twenty-five cent piece (a level teaspoon-
ful); when this icing is prepared, spread it with a knife over the
cake, and allow it to dry; you can then ornament or decorate it
with icing sugar in the same manner as for a bride's cake, or use a
sweet jelly, such as "red currant" or "quince."

This water icing may also be colored a light shade of pink with
"cochineal," or a light cream color with saffron. For n mauve
color, add a drop of indigo blue to the pink color ; but remember
none of these colors must be heavy, as they are objectionable and in
bad taste. Water icing is used for tops of pound, sponge, and
other cakes, also for tops of jelly cakes. (See design for jelly cake,
page 353.)

CHOCOLATE ICING.

Ask any confectioner for a piece of " Baker's eagle cocoa; '' and
if you can not procure that, ask any grocer for pure cocoa in block,.
or what is called " Baker's premium cocoa." Place what you need of
it in a basin, and stand the basin in boiling water until the cocoa
is dissolved, then add powdered sugar to taste, and beat it
well in; add also the whites of two eggs (whisked up a little) to

ORNAMENTAL ICING. 357

every pound of cocoa used (this gives a gloss) ; beat the sugar
in well and the whites of eggs ; now with a knife spread the cocoa
(or rather the chocolate now that it has the sugar in it, for choco-
late is simply cocoa sweetened) evenly on the cake ; be as quick as
possible with it, for as soon as it cools it gets hard. If you wish
simple cocoa icing, use the cocoa and whites of egg only ; but if
you wish sweet or chocolate icing, add the sugar. To help you a
little in the first attempt, add one tablespoonful of hot water to a
pound of cocoa ; this will keep it moist and liquid a little longer,
but it will take a little longer to harden.

CREAM CHOCOLATE ICING.

What is known as cream chocolate icing is done in the same man-
ner, using half cocoa and half pure cream, and sweetening it to
taste. In this case use no whites of eggs, but simply dissolve the
cocoa as before described, then add the sugar, and afterwards grad-
ually add and well stir in the cream. It is then ready for use.
Chocolate icing is also used to ice jelly cakes and other small cakes,
also chocolate-de-clares ; it may also be used as an icing for any
thing, and can be piped, ornamented, or decorated with icing sugar
in the same manner as a bride's cake.

Cocoa may also be mixed with sugar icing ; add little or much
cocoa as desired, and either ice a cake with this chocolate icing or
use it for piping or ornamenting in the same manner as icing sugar
is used.

TO ICE OR FROST A WEDDING OR ANY FLAT TOP CAKE.

When the cake is baked and cold, cut off all the rough parts and
brush off all crumbs ; then prepare an icing *in the manner described,
but in this case for first icing use ordinary "powdered sugar;" give
the cake a thin covering with this icing, simply to fill up the
hollows, so that the second coat of icing, made from finer sugar, may
rest smoother on it. If in a hurry, and you do not care so much

f ' */

about the appearance, then give one coat of icing only. In that
case the sugar must be the kind I have mentioned (the finest). When
a first coat is used, place it in the oven or in some warm place to
dry, before adding the second coat.
* Please note where the word icing or ice is used it means frosting.

358 ORNAMENTAL ICING.

To add the second coat, prepare some icing in the manner de-
scribed, and make it just soft enough to run smoothly, and yet not
run off the cake ; better to be a little too stiff than too thin. To
ice, place the sugar in a lump in the center of the cake, and let it
run level of its own accord; or if a little stiff, spread it out with a
knife, taking care not to spread it quite to the edge of the cake
(within a quarter of an inch), as it will run to the edge of itself: if it
is not fully smooth, place a knife under the cake and shake it a
little, that will cause all the rough parts to become smooth. Next,
if you desire to ice the sides of the cake, add a little more sugar to
the icing, and beat it well in; then with your knife place it on the
sides of the cake until it is fully covered ; then by holding the knife
perpendicular, with the edge to the icing, and the back leaning a
little towards the icing, draw it all round the side of the cake ;
when it comes round to where you started from, suddenly give the
knife a twist, and turn the back from the icing, and at the same
time and by the same motion, remove the edge from contact with
the icing. If you do this neatly and quickly you will hardly be able
to find the place where you left off. You may not succeed either in
icing the cake or putting on a smooth side the first time, but prac-
tice will perfect ; and if you note wherein you failed at first, and
avoid it the next time, you will soon succeed. The cake now needa
only to be dried, and it is ready for ornamenting.

To ornament or decorate it, prepare some icing in the manner
described, but make it stiff enough to retain its shape, or at least s(*
that it will not run smooth like the icing on the cake. This is to
be done by the addition of a little more sugar (a teaspoonful per-
haps), also a little extra beating; when the icing is ready lightly
mark out the design on the cake ; then fold up a piece of paper in
the form of a cone, and secure the joint with white of egg or mucil-
age, and cut off the point to form just what size hole you choose.
Now fill the cone three-fourths full with icing, and fold down the
end ; place cone in left hand to guide it, and with the thumb of the
right hand placed on the folded part of the cone, force out the sugar
in lines or dots to follow out the design on the cake.

Those wishing further instructions in ornamenting an T
referred to article on Artistic Piping (with

OENAMENTAL ICISG. 359

TO PREPARE ICING FOR BRIDE OR OTHER CAKES.

Procure a clean china bowl with a round (not square) bottom in-
side ; break into it the whites of three eggs, add about half a
pound of the finest powdered sugar obtainable (ask a confectioner
for icing sugar, if that is not obtainable procure " lozenge sugar;")
now with a wooden spatula, (which is made of a piece of wood about
ten inches long and one and one-half inches wide at the thick end,
and gradually tapering off to fit the hand, and not more than half an
inch thick at the thick end. See diagram No. 40. I recommend
wood because it is really better in every respect than any metal in-
strument for the purpose, and once made will last a life time)
beat the sugar and whites vigorously until it begins to thicken,
then add as much cream of tartar as will lay on a ten-cent piece,
and one (not more than two) drop of indigo blue ; now add about a
quarter of a pound more sugar, and continue beating; continue
beating and adding sugar, a teaspoonful at a time, until the icing
is as thick as you wish it, and it is ready for use. Be careful not to
get any of the yolk of the eggs in, or you can not beat the icing up.
Be careful that the bowl, spatula, and all the implements used
are perfectly free from grease. Remember to beat well, and not
attempt to get the icing thick by the addition of sugar alone, or
it will run. Good icing depends upon good beating as well as
sugar ; three whites and one pound of sugar is about the propor-
tion.

EXPLANATION OF DESIGNS FOR BRIDE OR OTHER CAKES.

A reference to the design for bride cake top lS~o. 1 (page 359)
will show that it is a combination of the scrolls, etc., given in the
diagrams for artistic piping, and is not given as a design or a work
of art, but is simply arranged (as I direct in my explanation of
diagrams) to show how those scrolls, etc., can be connected and
arranged so as to form a design. After you have made this one,
you will be surprised how easy a task it will be to do a second.
Please note that this design is made up of Nos. 36, 20, 13, 18, 6,
8, and 21 of the diagrams ; also note that I have given two leaves
of one pattern and two of another. When you pipe cake make all
four leaves of the same pattern, choosing which you prefer. I have

360 ORNAMENTAL ICING.

given two simply to illustrate the diagrams, or I would have
sketched them all alike. I also give a sketch for the side of the
cake if you wish to pipe the side. This you will note is No. 17
in the diagrams, and the bottom is finished off with simple, plain
round dots (No. 2 in diagrams), but all of one size.

My sketch for bride's cake top No. 2 (page 361) is more correct as
a design, and is to be done after you have practiced on No. 1 de-
sign. I will not refer you to the diagrams for this design, but ask you
to pick out what numbers of the diagrams are used in making up
this design, as by so doing it will fix it in your memory. These de-
signs will answer for the top of any cake as well as for bride's cake;
if you use them for bride's cake, use nothing but white icing, also
white piping, and in the center where I have marked ("for vase")
insert a vase, or bouquet, or spray of flowers, as you see fit. The
addition of a few sugar roses and silver leaves (procurable at all
confectioners) will add to the effect. It is also necessary to place
the cake on a lace paper, particularly if a bride's or wedding cake ;
and if on a silver or plated salver, so much the better.

It is not imperative that you use orange blossoms in the decora-
tion of bride's cake, still it is usually clone. It is also admissible to
use (very sparingly) pink roses or other flowers, or even yellow
to match with the orange blossoms or in place of them ; but rather
than use too much or too many, use none. If you do not wish to
pipe the side of a bride's cake, place a silver band round it. You
can procure the baud of any respectable confectioner or caterer.

DESSERT CAKE.

A dessert cake (proper) consists of either a pound or sponge cake
mixture baked in a high mold ; if you have no other use, an ice
cream mold as represented in the sketch. Well clean and fully
drv vour mold, then warm it and butter it with butter by the aid

mf +t J

of a brush (by warming it the butter goes in all parts) ; when
buttered turn it bottom up to drain out all excess of butter; when
drained dust it out with sifted flour, give it a knock to remove any
excess of flour; it is now ready; now place it, small end down, in a
tin or something which will prevent its tailing over; now fill it three-
fourths full with the cake mixture and bake in a steady heat; when

(361)

362 ORNAMENTAL ICING.

baked remove it from the mold. When cold, if to be ornamented,
have ready prepared some icing (see "icing") thin enough to just run
smooth but not to run off. Place the cake on a plate, and with a
spoon place the icing on the top of the cake, and allow it to run
down the sides ; continue this until all parts are covered ; let it drain
down a minute or so, then place a knife under the bottom of the
cake, remove 'it to another plate, and set it in a warm place to
dry. This method of icing shows up the pattern of the cake, and
the prettier the mold the prettier pattern of cake you will have.
To ornament this cake, simply pipe it (as before described), allow-
ing the pattern of the cake to be the guide ; if you come to any
part where there is no pattern, then ornament it as you fancy, but
usually the pattern of the cake will furnish the design. In an ice-
cream mold there is not much pattern further than fluting. I give a
sketch of one baked in a pyramid ice-cream mold, (page 353,) to-
gether with some idea as to how you are to ornament it. Where the
clots appear, you can substitute red and yellow gum drops if you so
desire. When you have piped this cake set it on a plate or sal-
ver on lace paper, place a bouquet or spray of flowers on top (see
sketch) , add a few silver leaves where you see fit, and it is complete.
This cake looks very pretty iced a light pink and piped in white ;
you can not well use chocolate ice for this cake (as the chocolate sets
too soon), unless you are pretty well accustomed to chocolate icing.

DESSERT RUSSE.

This may be made of either sponge or pound-cake mixture, and
baked in a fancy mold, If the prescribed mold is not available, an
ordinary two quart ice-cream mold would answer the purpose pretty
well. After being baked and allowed to completely cool, the cake
should be iced with thin icing, either pink or white, and piped in
contrasting colors. Thus, if iced white, it should be piped pink,
and vice versa. Further ornamentation can be made by a proper dis-
tribution of pastilles, crystallized fruits, etc., and the whole sur-
mounted by a small spray or bouquet of flowers.

Another way of making it is by use of stale cake. If you have
stale sponge or pound-cake, first cut from it the base with a sharp
knife (see figure 1, page 355) ; then the piece as per figure 2, then
the piece as per figure 3. Place the three, one above the other,
then ice and ornament it.

Chantilly Custard.

(363)

304 OZXAMENTAL ICING.

Either of the foregoing cakes are left as they come from the
mold, or in the shape they are cut with the knife. The pieces,
numbered 4, 5, 6, 7, and 8, added, being only for the russe.

For the russe, produce the cake by either of the above methods,
remembering to have as large a hole in it as circumstances will
allow, (see dotted line in Nos. 1,2, and 3,) this, of course, is filled
with cream ; then piece No. 3 is added and secured. Next take a
tliiii piece of cake, not more than a quarter of an inch in thickness,
and cut out the pieces as per Nos. 4, 5, 6, 7, and 8, and set them
aside for future use. Next, take a pallet-knife, and cover the whole
russe with red or some other colored jelly. This done, place on the
pieces Nos. 4, 5, 6, 7, and 8, in their respective places (the jelly
will hold them). Leave the cut part outside, so that none of the
baked parts will show, and the desired effect is produced. The
pieces being in their places, you next pipe and otherwise ornament ;
finish the whole by the addition of a spray or bouquet of flowers on
the top, or with a bouquet of leaves, piped on with a leaf tube.
Another way to make it, is to cut the base out of a solid piece of
cake ; make the hole and fill it with cream ; lay on that a thin piece
of cake. Then with a cone and tube pile up the cream in pyra-
mid shape. Have ready six strips cut the proper shape, i. e., the
same width at the bottom as one of the six sections of the base,
and gradually tapering to the top. Place these pieces in their proper
position, fasten them with a little icing, cover the whole with jelly,
as in the other case, or leave plain, as you choose. In either case
pipe and otherwise ornament it. If preferable, you can place the
strips to form piece No. 3, securing them with icing ; then force
cream through the opening on the top. By this means you get that
part better filled with cream than by any other means.

THE CHANTILLY CUSTARD.

The plates from 1 to 4, inclusive, show the manner of making
the Gatian for the custard, which is thus described : First, procure
a mold for sponge-cake or jelly, about one quart or three pints size,
with a fancy fruit or flower top (see plate No. 1). Bake in this a
cake or sponge mixture (or plain pound mixture, if you prefer it),
and when baked and cold it is all the better if kept for a day or

ORNAMENTAL ICING- 365

two cut off the top (see figures 2 and 3), and ice it with thin,
white icing. When thoroughly dry, lightly color the different fruits
or flowers with their natural colors. Do not lay on the colors too
heavily, or they will spoil the effect

Next cut out the center of the cake (see figure 4), and fill the
cavity thus made with a boiled custard, adding chopped almonds to
the custard according to taste. When the custard is set and cold
replace the top (as in figure 3), and pipe the outside of the cake in
any way you may choose, following the design here given, or se-
lecting from the design for dessert cake, or from page of diagrams.

The light and dark balls at the bottom of the present design are
intended to represent pink and yellow pastilles placed alternately
(see figure 6). But a much easier, cheaper, handier, and more effect-
ive mode of adding these balls, which is simply to stick on gum-
<lrops of the alternate colors. If you can procure a good, clear
white gumdrop, then use the three colors alternately red, yellow,
white and the effect is capital.

The beauty of such a piece of work, amply repays any lady
who has the time and taste, for the trouble of mastering the ac-
complishment, and for the small cost of material. The cost of the
latter, when compared with the prices which would be charged by
a professional caterer for a similar piece of work, is very small.

RAISED PIE.

We here present an original design, composed of five distinct
plates, arranged and numbered for practical use. The illustration
(page 367) represents a raised pie. It may be filled to suit the
taste with either meats or game.

Figure 1 shows the pie complete, with top of savory or aspic
jelly, surmounted by a butter lamb on a chopped parsley bed, and
piped in butter. Cornucopias on each corner are filled with root
flowers, making a horn of plenty.

The directions are as follows : Prepare the dough as usual for
raised pie, and then determine the size. Next cut the base not
less than one-half inch in thickness as per figure 2. Dock with a
fork to prevent blistering, and lay aside on the pan ready for

366 ORNAMENTAL ICING.

baking. Then prepare the oval bottom, as per figure 3, wash
over with egg, and place evenly on center of the base. Now roll
out dough, half an inch thick, in a narrow strip, long enough to go
all round the oval bottom (measure outside of oval by passing a
string around it); cut it straight and even, one inch wide. Wet
the ends, which should be cut slanting to make them fit closely, and
the lower edge, and wrap this around the oval piece which lies on
the base, joining ends and bottom edge securely. The edge of the
strip will rest on the base, with the oval piece inside. Now fill
this case to within half an inch of the top with bran, place over it
a thin cover of dough (with a small hole in the center); wash the
outside (except the top, which only serves to keep the side in place,
and is not used) with egg, and bake in a moderate oven until it
takes on a fine chestnut brown. While cold, cut out top, turn out
bran, and the shell is ready for filling. It is better to make the
shell the day before using, so as to fill it at leisure. To make
the cornucopias, fold up the dough the same as you would in
making a paper cone, and also fill with bran. Bake them separ
rately from the pie. Now fill shell with meat or game, and next
place the savory jelly (which should be ready cut in pieces
one-half inch square) on the top, as per figure 6. Now mold
a butter lamb and place on top of jelly, as per figure 7. Add
the chopped parsley, as per figure 8; also place the cornucopia
in position. Place the cut roots (see figure 4) one in each cor-
nucopia (see figure 9); place a rim of sliced lemon on the top
edge, as shown in figure 1, and add the small cut root flowers
at base of the cornucopias, securing them with butter. Pipe the
pie any design you choose, or, as in the design, using butter instead
of sugar. A little parsley under each cut root flower on the corn-
ucopias adds to the effect. Soften the butter by working it with a
knife, not ivartning, adding a little yolk of egg to bring it to the
required softness, and a little flour to toughen it. Figure 5 shows
one of the cornucopias before it is placed on the shell. Serve cold,
with a salad, on a large napkin, with a little parsley around it,
The meat used for filling should always be cold. It is a summer
dish, and looks well on the table.

The special directions for making the crust for raised pie are as

368 ORNAMENTAL ICING.

follows : Take a quarter of a pound of lard for every pound of flour,
add half a pint of water, also a pinch of salt ; to make it, add the
lard to the water, bring it to a boil, then add it to the flour and
mix as quickly as possible; when mixed wrap it up in a cloth to
keep warm. Make into the shape or shapes selected as quickly as
possible, as when it gets cold it hardens; when cold it will retain
any shape given it while warm. You can use pie-molds, in which
case simply line the mold with the paste, when the pie is made it
is well to allow it to stand all night if possible, to get fully fixed
before baking. Before adding any leaves or other paste decora-
tions wash it with yolk of eggs, then add the paste leaves, and do
not wash them. The pie will then bake a rich brown, while
the leaves remain a pale color, giving a pretty effect.

A very nice meat for filling is made as follows : Bone two calves'
feet; chop fine boiled chitterlings; cut up and stew over a gentle
fire for an hour two chickens, and two sweet breads, in a quart of
veal gravy ; season with cayenne pepper and salt ; then add six or
eight force-meat balls (that have been boiled) ; four boiled eggs
quartered; and, when stewed enough, let stand until nearly cold,
and place it in pie, cover with aspic jelly, and ornament as above
directed. In case you do not wish to use the butter-lamb and
aspic jelly, after filling in meat, place four quarters of a hard-
boiled egg at equal distances apart on the top of the meat, and
strew a few cold green peas or asparagus tops on it. This gives a
pretty effect, and saves the trouble of making the aspic jelly. The
shell may be filled with any cooked cold meat. Rabbits make a
nice filling, stewed with a nice cut or two of ham or salt pork.
Make a force-meat out of the livers beaten in a mortar until fine,
adding freely of pepper and salt, a little nutmeg, and a few sweet
herbs. Partridges, or any game birds, may be used, bearing in
mind that the pie is always to be served cold.

TO ORNAMENT A JELLY CAKE.

Trim off the edge of the jelly cake, then give it a thin coating of
water icing (see water icing) ; next have a cone of white icing ready.
To the more fully illustrate this, I will request you to follow out
the pattern in my design (Page 353). After you have made that

PASTRY. 369

one, you can do any other you choose, as that one explains the
whole. Now with the cone of white (or pink sugar, if you prefer
it), pipe on the white lines in the sketch (see sketch) ; now fill in
between these lines with fruit jelly (use a cone filled with jelly for
this purpose) ; next, with the leaf cone, pipe on the leaves for the
grapes (as described in diagrams for Artistic Piping, No. 38) ; then
with a plain round cone pipe on the grapes, as described in No. 39,
in diagrams. (See diagrams. The edge is simple plain dots of
white sugar. See diagram No. 2.) I would here remark, if yon
so wish it you can pipe on the bunch of grapes with fruit jelly in-
stead of sugar. You can also use chocolate ice instead of water
ice for the top. Then pipe it in sugar and jelly as before, or ice it
with jelly instead of either chocolate or water icing. In that case,
where before you used jelly between the white lines of sugar, now
use chocolate or pink icing. Or if you wish, you can dispense with
the top icing of either jelly, chocolate, or water icing, and simply
work out the design as shown in the white piping and jelly. But
the foregoing is the most artistic ; and I would here remark that
what I give here is given simply for the instruction of those who
wish to do artistic work; to others the instructions will be valueless.
But my experience teaches me that most ladies have a taste for the
ornamental, and wish to show it in this particular, as well as in
others. And what would appear difficult to others will be easy to
them ; and I promise them they will be rewarded for their pains
when they see how successful they are.

PASTEY.

Under the head of pastry is embraced crusts or covering for meat
pies. Pastry made from butter, and in the same manner as for
fruit pies, patties, etc. , is too light, brittle and gross for meat pies ;
also too expensive. Paste made for domestic use, of lard, is also
open to many objections, among which may be mentioned its ten-
dency to grow soft and flabby : also its cold, sodden nature, which
renders it extremely unpleasant to the teeth, also unpleasant to the
palate ; it also has a tendency to lie heavily and cold on the stom-
ach, and is altogether undesirable as an ingredient in the man-
ufacture of pastry. Neither is it any cheaper than suet, and much
24

370 PASTRY.

more difficult to manufacture into good looking pastry, and impossi-
ble to make into good eating pastry. For as pastry for meat pies,
patties, mince pies, etc., nothing better than suet can possibly be
found. It is a little troublesome to those who have not been accus-
tomed to its use, but if you follow my instructions faithfully you
will succeed better than you expect, and will, I think, be reim-
bursed for your trouble, and have a pastry which will give satisfac-
tion and credit to you as the maker.

TO USE SUET.

Allow three quarters of a pound of beef suet for every pound of
flour; in this case adding a little salt to the water you mix the
flour with. First take the suet, divest it of all loose skin and
blood spots, then with a sharp knife shred it in as fine slices as
possible, then place it in some place where it will just feel the heat,
nothing more (it must not be any thing like melted). While this
is softening mix the dough; when mixed roll out in a sheet, the
same as for best pastry, then lay on the suet to cover the dough,
then fold and roll the same as for best pastry. (See instructions
for puff pastry.) This paste will require a few more foldings and
rollings than as if made with butter. When it is rolled enough,
proceed to cover the pie dish as you would with other pastry;
also for patties, mince pies, etc., use and w r ork it off precisely as
you would for puff pastry. If you were (after shredding the suet)
to beat it soft with the rolling-pin on the board, you could roll out
the paste with more ease, and it w r ould not take more than five
minutes.

A very fine butter, called " French butter," for making an extra
short yet flaky pastry, is made as follows : Take three quarters of a
pound of beet suet, a quarter of a pound of good butter, and the
yolk of two eggs, and a half teaspoon of salt; remove the skin and
blood spots from the suet, place it in a mortar, pound it soft, then
add the butter and salt, pound that well in, then add the eggs, work
the whole into a smooth mass, then use it in the same quantity and
in the same manner as for puff pastry.

This suet crust rolled half an inch thick, and then into cakes with
a cutter, say two inches in diameter, then washed with eggs and a

PASTRY. 371

few cuts given across the top with a sharp knife, and baked a nice
rich brown in a middling hot even, makes a delicious article for the
tea-table. It is not as gross as puff paste.

I give here the best method of making a few of the hundred and
one articles to be produced with puff and short pastry, etc. The
following isthe most simple and best method of making short paste.

SHORT PASTE.

Take one pound sifted flour, place it in a bowl, add to it half a
pound good butter. Break the butter up very fine in the flour,
adding a little salt (according to the saltness of the butter) ; now
add half a pint of cold water with half a teaspoonful of cream of
tartar dissolved in it (this is to toughen it), then mix it into an
easy dough, adding more water, if required. When mixed, work
well together, and place it near by ready for use. Keep it covered
with a damp cloth, or between two plates, and in a cool place.
Short paste is very useful from the fact that it is easy to make,
and can be kept in better shape, where the shape of the article you
wish to make is an object. It is also better adapted for lining the
bottom of paste pans, dishes, etc., as it is firmer than puff paste.
Consequently it holds together, and when you wish to make a great
deal of pastry, it is well to make a little short paste for that pur-
pose, using the short paste for all lining or bottom work, and the
puff paste for all top work. In using puff paste, when you have
not made any short paste, cut out all of the tops first, then^take
the scraps and roll them, using them for lining and bottoms.

Now suppose we wish to make a few open tarts.

OPEN TARTS.

Take the puff paste, after it has received its last rolling, roll out
evenly in a sheet one-fourth of an inch in thickness (you need not
roll out the whole of the paste, but cut off a piece sufficient to make
the number of tarts you wish, and roll them out). The sheet being
ready, cut the number you require with a scalloped round cutter,
about two and a half inches in diameter. Place them on the
baking pans, having turned them over, bringing the bottom on the
top. Next wash them with egg, or egg and water, then with a

372 PASTRY.

small, plain round cutter, one inch in diameter, make a mark in
the center of each, pressing the cutter half through. Then just
"dock" each in the center with the point of a knife or a fork (this
is to prevent their blistering), now bake them. You will then find
that the part marked with the small, round cutter has detached
itself from the other part ; this you remove with a penknife or a
fork, and a hole will be left, into which pour what jam or jelly
you intend using. This plan is far preferable for making the hole
to receive the jelly than to place, as some recommend, sliced potatoes
or small yieces of wood in the center, removing them when baked.
These certainly form the hole, but their weight keeps down the
pastry, and consequently it is not so light. By the plan I have
given you obtain a good hole for the jelly without injuring the
lightness of the pastry. Some add their jelly before baking, but
that is wrong, as in baking the heat causes the jelly to boil, and
it spreads itself over the tart and spoils its appearance.

OYSTER PATE (A LA PYRAMID).

Take a piece of short paste, or scraps of puff paste, roll it out
one-fourth of an inch thick, and cut out the number of pieces you
require with the same cutter as for open tarts, place them in baking
pan and "dock" them with a fork. Now cut a like number with
the same cutter, and of the same thickness, but from the best puff
paste, wash those cut from the scraps, or short paste, and place
those cut from the puff paste on them, wash with egg, and " dock"
them in the middle. Next cut a like number, same thickness, with
the same cutter, and from puff paste, cut the middle right out of
these with a plain round cutter, one inch and a half in diameter,
place these rings on the other parts. These are now ready to
bake. While they are baking take the piece that comes from the
middle of the ring piece and roll it out a little larger, then cut
three other pieces with a scalloped round cutter, each a size smaller
than the others ; place them on baking pans, " dock" them, wash
with egg, and bake them. When these parts are all baked, if
the hole is not deep enough for the purpose, you can, with a
knife, remove some of the pastry inside the ring. To serve these
you fill the case, or part with the hole, with chopped oysters, pre-

PASTRY. 373

pared in white butter sauce, and then add the other pieces, beginning
with the largest and finishing with the smallest. You will then
have a pyramid about six inches high. Place small sprigs of
parsley between the part containing the oysters and the others,
also a piece of parsley on each, then dish them and serve. These
cases will serve for oysters, lob.-ters, or chicken. I would here re-

mark that oyster and other pates can be made more simply than the

above, but my idea is not to attempt to teach what I presume is
already known, but to furnish you with some ideas which you may

use with advantage when you wish to place something more elab-
rate before your special guests than ordinarily. A vol au vent is
made in precisely the same manner as the above oyster pates, but
from eight to twelve times larger, and generally oval in shape. It
is usually filled with cold fricassee of fowl or chicken. The fricassee
for a vol au vent must be good and well-jellied. Before serving a
wl au 'vent, place it on an oval dish and garnish it tastefully with
aspic jelly, parsley, and cut root flowers. An ordinary size for a
vol au vent would be a case large enough to hold a fricassee of one
large fowl or two chickens.

KASPBEKRY PUFF.

Proceed precisely the same as for open tarts. When you have
cut the desired number, roll them out thin, about six inches in
diameter, Now place a teaspoouful of raspberry preserves on it, a
little from the center, spread it a little, and then bring the back
part over on the preserve, keeping it back a little from the front
edge, for if it laps over the bottom edge is prevented from rising.
It is best to allow the top edge to lie back from the the front edge
at least one-fourth of an inch. This folding forms a half circle.
This .being done, wash them with water, or egg and water, and
dust them with powdered sugar. Also cut a few deep but shor;
cuts across the top over where the preserve lays when baked,
the preserve shows through.

COVENTRY PUFF.

For these take scraps of puff paste and roll out into a sheet
one-fourth of an inch in thickness. Cut the number of pieces you
require with a plain round cutter three inches in diameter. . Roll

374 PASTRY.

these out same as for raspberry puffs; add some fancy preserves,
then fold or lap the paste over in three folds, so that when it is
folded it will form a triangle. Then turn the folded part down on
the baking pans, wash these with water, or egg and water; dust
with powdered sugar, and bake. You do not cut these on the top.

DEEP FRUIT PIES.

Fruit pies in deep dishes, such as made by the English and
French, are preferable to ordinary fruit pie, because you obtain
more juice and fruit. The best method of making these is as fol-
lows: Take a deep, oval pie dish (china, not tin), line the edge with
paste, also about half its depth inside. Now invert a small cup in
center (an egg cup is best), and one that will stand a little above the
edge of the dish ; next fill the dish with fruit, then add a little water
if the fruit has not much juice. Some fruits, such as currants
and raspberries, have enough juice. Also add sugar to taste ; now
cover this with a crust of short paste, wash it with water, or white
of an egg, and dust with powdered sugar. Make a few fancy cuts
on it before baking, and after it is washed and sugared do not cut
too deep. These cuts give a rich looking appearance. The cup in
the center collects the juice, and if the whole of the pie is not eaten
at one meal, what is left can be supplied with juice by simply lift-
ing up the cup and allowing the juice to escape. The edge of this
pie, to be artistic, should be pinched with the finger and thumb,
then notched with a knife. If you use fruit which gives too much
juice, you can prevent the boiling over by mixing a little flour with
the sugar, about one teaspoonful of flour to twelve of sugar.

ECCLES CAKES OR TARTS.

Take one cupful of clean, well-picked currants, add to them one
cupful of granulated sugar and one finely chopped lemon peel ; add
to this a nice flavoring of ground ginger ard cinnamon and mix the
whole well together. Now take what short crust paste or cuttings
of puff paste you require and roll it out in a short one-fourth of an
inch thick, then cut it up in square pieces two inches square and
put a teaspoonful of the above preparation of currants, etc. , in the
center of each piece of pastry ; then pull over the edges allowing

PASTRY. 375

them to lap a little in the center ; then flatten them with the hand
and turn them over (folded part down). Next, with rolling pin,
roll them out until the currants, peel, etc., breaks through. Then
place them on the baking pans, give them a few cuts across the top
with a knife, wash them with milk or milk and egg, dust them with
sugar and bake them a nice brown in a hot oven. This is a nice
eating pastry.

REAL ENGLISH BANBURY CAKE.

Take an equal quantity of clean, well-picked currants, granu-
lated sugar and finely chopped lemon peel and mix it all together
and then add a nice flavoring of ginger and cinnamon ; now add
good fresh butter, enough to form the whole into a nice paste. Take
the best puff paste, roll it out in a sheet one-fourth of an inch
thick ; cut this in pieces two inches square and place a piece of the
prepared butter, currants, etc., in the center of each; now take the
two corners, the one nearest to you and the one opposite you, bring
them up, press them together, and then with the palm of the hand
press them down flat. This makes the pieces oval in shape and
leaves two ends which are folded together at libertv to rise ; now

o */

wash the part that is not folded with water and add as much pow-
dered sugar as you can get to remain on. Bake these in a slow
heat. These are a little expensive, but are very fine and are the
real English Banbury.

FANCY OR BOOK SAUSAGE ROLL.

Take a piece of best puff paste, roll it out to an eighth of an inch
in thickness ; then cut it up in squares four inches square, lay them

out on board ; then have the sausage meat ready, break it off in
pieces the size of a small egg ; roll them out three inches long and
place one piece in the middle of each square of pastry, Now wet
che edge of the pastry with water, then bring the part furthest from
you over on to the part nearest to you, taking care to let it be back
from the front at least one-fourth of an inch ; now wash these with
egg, taking care not to allow the egg to run down over the sides
of the pastry. Next give a few shallow cuts with a sharp knife ;
then cut a leaf of pastry, place it in the center (do not wash it),
and bake them a nice brown. If these are made well the edges
will rise up and the roll will look like a book.

376 PASTRY.

RASPBERRY SANDWICHES.

Take a piece of puff paste, after it is fully rolled and folded, then
roll it out, one-fourth inch in thickness and fold it over evenly (like
a sheet of paper). Now roll this out to an eighth of an inch in
thickness and about twelve inches in width ; now roll this up in a
roll the same as you would a sheet of paper ; this sheet of paste
should be so arranged in size as to form a roll (when rolled up) cf
two inches or two and a half inches in diameter ; when this is roll- .
up wet the edge so that it may not unfold again ; next press it flat
until you reduce it to about three-fbnrths of an inch in thickness;
now take a sharp knife and cut it off in slices one-fourth of inch in
thickness, lay these on the pan, cut part down, give them room and
they will then flow considerably. Now bake them. When baked
dust them well with powdered sugar and return them to the oven,
which must, in the mean time, be made very hot so as to melt the
sugar, thi-s giving them a fine glaze. If you have a salamander to
hold over them it will glaze them quicker than the oven, but if you
have no salamander, and can not get the oven hot enough, then
wash them with the white of an egg, dust them with sugar and re-
turn them to the oven for a few minutes. When all this is done
spread raspberry jam or jelly on them and stick two together. You
can dish them up artistically as fancy directs. They make a pretty
dish and are all that can be desired in point of eating, and are a
favorite on all French tables.

GUTTER TARTS.

Take small patty pans, line them out with short crust and then
fill them with red currants, black currants, raspberries or what fruit
you choose ; heap them up high in the center, add a little powdered
sugar to each, wet the edge of the paste with water, then lay on F
top covering about an eighth of inch thick, press the two edges oi
pastry together and then with a sharp knife pare off the excess of
pastry from the edges of the patty pans, holding the knife in a slant-
ing position toward the center of the tart or patty ; now with the
thumb press the paste around the base of the fruit, about half an
inch from the edge of the patty pan ; press it hard enough to all
but break the paste and so as to push the fruit up in a cone in the

OTT

PASTRY. 377

center ; now wash them with water and bake them. The object
of pressing the paste so thin around the base of the fruit, is that
the juice of the fruit may break through the paste in baking and
run around the groove or gutter formed by the pressing of the
paste, and when baked it has a rich and pretty effect. They take
their name from the peculiar appearance given to them by the fruit
juice so running in this groove, and are consequently called gutter
tarts. They look very pretty and give a fine effect.

CREAPKECIES.

Line out shallow patty pans with scraps of best paste rolled in a
sheet, place a piece of bread in each and bake them in a cool oven ;
when baked remove the bread and place in a teaspoonful of red
currant or some other jellies or jam ; next cover this with some
cheese cake preparation or with a custard that will set. Next
have ready a little meringue, made in the usual manner from the
whites of eggs and sugar, place a tablespoonful on each, bringing it
up cone form ; sprinkle a little pink sugar on this and return them
to the oven, just to color them a light brown?

FONCHONETTS.

Proceed as for " creaprecies." When baked place an almond
macaroon (procurable at any bakers or grocers if you have none in
store) in each, cover the macaroon with half quince and half red
currant jelly. Next have paper cone, same as used for ornament-
ing a cake with frosting, fill this cone with meringue, same as used
for the "creaprecies;" next drop a spoonful of meringue in the
center on the jelly, then with the meringue in the paper cone drop
a small cone shaped pile on the center, on what is already on
the jelly; then drop five or six around it. This will give you
a circle of cones with one in the center ; the cones must not be too
<mall, as they will not look well ; they should be as large as a
twenty-five cent piece and at least one inch in height ; now return
them to the oven just to color them. When cold drop just a little
red currant jelly on the point of each cone. This makes one of
the prettiest of fancy pastry dishes, and sets off a table wonder-
fully well.

I will give my method of making a beefsteak pie.

378 PASTRY.

BEEF STEAK PIE.

First prepare seasoning of three parts salt and one part black
pepper, with just a dash of ground nutmeg; next take tender steak,
enough to fill the dish, cut this up into thin slices, now take each
slice, sprinkle it with just enough of the above seasoning to season
it (not too high), then sprinkle it with chopped parsley; next roll
it up and pass a small wooden skewer through it, to hold it, or you
can dispense with the skewer if you place the fold downward, to
prevent its unfolding ; continue this until the dish is full, then add
water sufficient to make a good gravy, now lay on the top of this a
few hard boiled eggs sliced, then put on the crust, previously having
lined the inside edge of the dish with paste ; now wash the top with
eggs and bake it in a moderate heat ; as soon as it boils, and has
boiled about ten minutes, the whole should be cooked. By adopting
this plan the meat will be tender and the gravy much richer than
by the plan of par-boiling the meat prior to baking ; the point to ob-
serve being not to bake it too quick. For a simple beefsteak pie,
cut the steak into strips about half an inch in thickness, season
them, lay them in the dish, add water for gravy, cover with crust
and bake.

THE ECLIPSE ORNAMENTER. Those who wish to practice the art taught in Prof.
King's lessons, will find the invention, represented in the accompanying cut, a great
convenience and saving of time, trouble and sugar. It seems to do away with all the
annoyances which are incident to the use of the paper cones, either with or without the
tubes mentioned in the lessons. These require a cone for every pattern of tube
required for the work, or, if tubes are dispensed with altogether, many paper conoa are
required, in order to produce good work, owing to the end of the cone no matter how
correctly it may have been cut getting soft, as all paper will, to say
nothing of the annoyances from bursting, etc., etc., or the loss of
sugar in each cone.

No. 4 represents the bag, which may be paper or rubber. No. 3
the cap which fits in the bag, and to which No. 2, which contains
the tube No. 1, is screwed. The dotted lines between figures Nos.
2 and 3 represent where the cup containing the tube screws on.

To use it unscrew the part of the dotted lines between Nos. 2 and
3 ; drop the tube into the cup No. 2, then screw it on to cup No. 3 ;
it is then ready for use. If you wish to change the tube, you have-
only to unscrew at the dotted lines as stated before, and insert
what tube you require to continue work. The cut at the side
shows the tube in the cup, ready to be screwed on the cup No. 3.

The price of the ornamentor is $2.50, and it may be had by corres-
pondence with Prof. C. H King, Orange, New Jersey. By a special arrangement any
lady who is the owner of "Practical Housekeeping" will be supplied at twenty per>
cent, discount from the retail price.

A YEAR'S BILL OF FARE.

The following arrangement of Bills of Fare for every day in the year
has been made with especial reference to convenience, economy, and
adaptation to the wants of ladies who are so fortunate as to be obliged to
look after their own kitchens not for those who employ professional
cooks. The recipes referred to are all contained in this book, and may be
quickly found by reference to the alphabetical index. The bills of fare
are not, of course, arbitrary, but are intended to suggest such a variety as
will meet the wants of the whole family. The arrangement w r as made for
a year beginning with Thursday. When the current year begins earlier,
the last day or days of December may be used to precede those here
given for January, and the dates changed on the margin with a soft pen-
-cil, so that they may be readily erased and changed again for subsequent
years. A daily reference to these pages will, w r e feel sure, save the house-
wife much puzzling over the question, "What shall we have for dinner ?"

For the sake of brevity, coffee, tea, chocolate, lemonade in hot weather,
and milk in cold weather, have not been mentioned in the bills of fare.
They are of course appropriate to any meal, and are to be used according
to taste. Soup as a regular dinner course, is always in order, following
oysters raw when the latter are in season. Soups vary in name far more
than in quality. Much of the slop served as soup a la this, that and the
other, would not, except for the name, be recognized as something to be
taken into the human stomach. This, however, may be a matter of small
importance when a bountiful dinner of good things is to follow, but in
cases w r here healthy stomachs are demanding supplies, a really good soup,
with or without name, is heartily relished, and is very wholesome as pre-
paring the way for more solid food. In any family where soup is rel-
ished a sufficient supply may be made daily, or as often as desired, with
but little trouble and trifling addition to the regular expenses.

Fresh fish, as a separate course, comes next in order. Large fish of
some sort are usually considered most elegant, either baked or boiled, for
dinner, and they are really very nice when they can be procured freshly
killed and dripping with their native waters.

Bread is always an accompaniment of every course at dinner, bread and
butter being more properly a part of dessert, Cheese is to most persons
a pleasant tit-bit at dessert, and pickles, of one or another variety, appro-
priate to the dishes served, are seen on the table at nearly every meal.

On Sunday, in most families, the dinner is delayed until two 6r three
o'clock and the supper omitted entirely, and in winter when the days are
ehort, especially in the more northern states, two meals a day is the rule

<37<J)

380 A YEARS BILL OF FARE.

for every day. In large cities, too, where business hours are fewer, and
the men of the household lunch down town on account of the distance
residences are from business, the dinner is delayed -until later in the day,
and the bill of fare varied accordingly.

Fruits, in their natural state, are too much neglected at the tables of
people in moderate circumstances. Pies, puddings and other compounds,
made partly of fruit, are generally less wholesome and really less palata-
table than the fruit itself in a natural state or with some simple dressing.
In most localities berries in their season are not costly. Strawberries,
fresh, ripe and luscious, for breakfast, dinner and supper, can not be sub-
stituted by any thing more agreeable and refreshing, and as the season
for this fruit is always short it is scarcely possible to weary of them.
Scarcely less delicious are the raspberries, blackberries and huckleberries
which follow soon. Then come ripe watermelons, cantelopes, nutmeg and
musk melons und grapes, peaches and pears. Those who raise their own
melons will need no instruction on the subject of serving and eating
them. After the fruit is well grown, a good shot-gun and a keen eye on
the '"patch" is all that is necessary to secure a ripe crop. But to the
dainty housekeeper who must buy her melon after a week or two of
shipping, reshipping, transporting .and handling, until it has cost nearly
its weight in gold, the best instructions are: Get your melon as fresh as
possible; let it remain on ice several hours or all night; if it cuts crisp,
and has ripe seeds and tastes well flavored, cut the ends off and set up
on a dish; divide both halves through the middle and serve in long slices-
or cut in rings; pass a waiter to receive the rinds. But if the meat of
the melon appears wilted or withered, or is not perfectly ripe, pass it to
the four-footed beasts, where it should have gone in the first place. Those
who can afford the more costly tropical fruit, such as bananas and pine
apples, should slice them as thin as possible, place in the prettiest and
shallowest glass fruit-stands, and cover well with sugar for some time before
serving.

Suggestions for the tasteful decoration of the table will be found under
"The Dining Room."

BILL OF FARE FOR JANUARY.

1. BKEAKFAST Waffles, broiled steak, fried apples. DINNER Roast duck,
apple sauce, a brown stew, mashed turnips, sweet potatoes baked, celery ;
prairie plum pudding with sauce, fruit cake, oranges. SUPPER Light bis-
cuit, whipped cream with preserves, sliced beef. For more elaborate bill of
fare see page 531.

2. BREAKFAST Corn muffins, broiled fish, fried raw potatoes. DINNER
Macaroni soup, salmi of duck, potatoes roasted, oyster salad, canned peas,
celery sauce ; pumpkin pie. SUPPER Toasted muffins, shaved dried beef,
tea rusk, baked apples.

3. BREAKFAST Breakfast wheat, pig's feet souse, breakfast potatoes. DIN-
NER Boiled bacon with cabbage, potatoes, turnips, carrots, onion sauce,
chicken pie ; bread pudding with sauce. SUPPER Biscuit, cold bacon shaved,
bread and milk, sponge cake and jelly

A YEARS BILL OF FARE. 381

4. Sunday. BREAKFAST Buckwheat cakes, croquettes of sausage meat,
breakfast hominy. DINNER Roast turkey, mashed potatoes, Lima beans,
cranberry sauce, celery ; mince pie, ambrosia, cake. SUPPER Cold biscuit,
sliced turkey, cranberry jelly, apple sauce.

5. BREAKFAST Hot rolls, fried tripe, potato cakes. DINNER Escaloped
turkey, baked potatoes, pickled beets; cottage pudding, cake. SUPPER Cold
rolls, dried beef frizzled, hot buns, fried apples.

6. BREAKFAST Graham gems, broiled mutton, potatoes a la pancake. DIN-
NER Turkey soup, roast beef with potatoes, stewed tomatoes, celery; rice
pudding, fruit cake. SUPPER Cold buns, sliced beef, Indian pudding (corn
mush) and milk.

7. BREAKFAST Buttered toast, fried mush and maple syrup, fried liver.
DINNER Meat pie with chili sauce, mashed turnips, stewed corn ; apple
dumplings with sauce, cake. SUPPER Tea roils, sardines with sliced lemon,
rusk, jelly.

8. BREAKFAST Beat biscuit, broiled steak, ringed potatoes. DINNER
Baked chicken- garnished w r ith fried oysters, potatoes in their jackets, cran-
berry sauce, tomatoes, slaw; molasses pudding, lady fingers. SUPPER Cold
biscuit, boned chicken, sponge cake, canned peaches.

9. BREAKFAST Toast, fried fish, potatoes fried. DINNER Stuffed baked
rabbit, whole boiled potatoes, salsify stewed, celery sauce ; apple float, pump-
kin pie, cake. SUPPER French rolls, cold tongue, sliced oranges.

10. BREAKFAST Bread puffs, broiled sausage, whole potatoes fried. DIN-
NER Saturday bean soup, fried mutton chops, plain boiled rice, potatoes
baked, beet salad ; March pudding w r ith sauce, fruit meringue. SUPPER
Plain bread, bologna sausage, jelly cake.

11. Sunday. BREAKFAST Baked beans and brown bread, fried potatoes.
DINNER Roast goose, steamed potatoes and turnips, slaw, onion sauce, plum
jelly; mince pie, jelly tarts, oranges, cakes. SUPPER Cold biscuit, cold
goose, apple jelly.

12. BREAKFAST Oatmeal porridge, hashed goose with gravy, plain bread.
DINNER Roast mutton, potatoes, canned peas, caper sauce ; delicious lemon
pudding, sponge cake. SUPPER Graham gems, sliced mutton, currant
jelly.

13. BREAKFAST Corn batter cakes, croquettes of mutton or pates hot with
gravy. DINNER Boiled beef with soup, potatoes, 'parsnips, chili sauce;
baked custard, jelly cake. SUPPER Dry toast, sliced beef, canned fruit.

14. BREAKFAST Stewed kidneys, Graham bread, fricasseed potatoes. DIN-
NER Oyster pie, potatoes, tomatoes, salsify, celery; apple pie with cream.
SUPPER Toasted Graham bread, dried beef, apple fritters with sugar.

15. BREAKFAST Sally Limn, hash, cracked wheat and cream. DINNER
Roast duck, potatoes, winter succotash, onions baked, celery; cocoanut pud-
ding, oranges, jelly cake. SUPPER Toasted Sally Lunn, cold duck, plain
rice with cream.

16. J^HEAKFAST Rice cakes, spare ribs broiled, fried raw potatoes. DIN-
NER Baked fish, canned corn, tomato sauce, fricassee of salmon or halibut,
baked potatoes; tapioca pudding. SUPPER Warm rolls, cold pressed meat,
orange sho^t cake.

17. BREAKFAST Waffles, mutton chops broiled, potatoes fried. DIN-
NER Chicken pot-pie, canned beans, celery ; peach rolls, oranges. SUPPER
Tea rolls, bologna sausage sliced and toasted, apples.

18. Sunday. BREAKFAST Muffins, broiled steak, stewed tomatoes. DIN-
NER Roast pork with parsnips, potatoes mashed, apple sauce, celery ; cold
apple pie, rice snow. SUPPER Muffins, cold chicken, canned fruit, light
cake.

19. BREAKFAST Fried sausage, buckwheat cakes, potatoes a la dnchesse.
DINNER Roast beef, baked potatoes, tomatoes, beet salad ; apple dumplings
with sauce, cake. SUPPER Cold rolls, sliced beef, stewed apples, mush and
milk.

382 A YEARS BILL OF FARE.

20. BREAKFAST Plain bread, fried mush, pig's feet souse. DINNER Boiled
leg of mutton with soup, potatoes, boiled tongue dressed, canned corn, cel-
ery sauce ; pumpkin pie, cake. SUPPER Hot biscuit, cold tongue, apple
fritters with sauce.

21. BREAKFAST Hot rolls, mutton croquettes, Sweeties' favorites. DIN-
NER Meat pie, baked sweet potatoes, canned succotash, cabbage salad;
hot peach pie with cream. SUPPER Cold biscuit, sliced tongue, buns, apples
and jelly,

22. BREAKFAST Corn cakes, broiled steak, potato croquettes. DINNER
Roast duck, potatoes, salsify, onion salad, cranberry jelly ; bread pudding
with sauce. SUPPER Beefsteak toast, cold duck, currant jelly.

23. BREAKFAST Buckwheat cakes, broiled fish, potato balls. DINNER
Oyster pie, mashed potatoes, baked beets, celery sauce ; chocolate pudding,
oranges. SUPPER Light biscuit, cold pressed meat, bread and milk.

2i. BREAKFAST Breakfast wheat, broiled spare ribs, tomato sauce. DIN-
NER Boiled ham with cabbage, potatoes, parsnips, carrots, beets; warrq
pie of dried fruit. SUPPER Hot rolls, shaved ham, fried apples.

25. Sunday. BREAKFAST Muffins, broiled tenderloin, cabbage hash. DIN-
NER Stewed oysters, roast turkey with potatoes, turnips, Lima beans, apple
sauce, celery ; mince pie, rice snow. SUPPER Muffins, cold turkey, canned
fruit, tea cakes.

26. BREAKFAST Corn batter cakes, croquettes of turkey, hominy. DIN-
NER Boiled corned beef with turnips, potatoes, carrots, horseradish sauce ;
sago pudding. SUPPER Light biscuit, sliced corned beef, baked apples.

27. BREAKFAST Graham gems, broiled mutton, potatoes. DINNER Escal-
oped turkey, baked potatoes, split peas, onion salad ; prairie plum pudding
with whipped cream. SUPPER Toasted gems, pates of cold turkey, tea rusk,

jelly.

28. BREAKFAST Waffles, broiled beefsteak, potatoes. DINNER Chicken
boiled with soup, w r hole potatoes boiled, plain boiled rice, cabbage salad; ap-
ple pie, cake. SUPPER Vienna rolls, cold chicken, canned fruit, cake.

29. BREAKFAST Corn cakes, broiled sausage, fricasseed potatoes. DIN-
NER Roast beef, potatoes, chicken salad, cranberry sauce, celery ; plain
boiled pudding with sauce, cake. SUPPER Plain bread, cold beef, rice frit-
ters with jelly.

30. BREAKFAST Oat meal porridge, panned oysters on toast, fried raw pota-
toes. DINNER Baked fish, mashed potatoes, mayonnaise of salmon, salsify
stewed, cranberry sauce ; brown betty, cake. SUPPER Light biscuit, fish
balls, apple fritters with sugar.

31. BREAKFAST Sally Lunn, pork steak, fried potatoes. DINNER Fillet
of beef stuffed and baked, potatoes, cabbage salad, beets ; baked apple dump-
lings, cake. SUPPER Toasted Sally Lunn, cold beef, apple croutes.

BILL OF FARE FOR FEBRUARY.

1. Sunday. BREAKFAST Hot rolls, broiled sirloin steak, Saratoga potatoes.
DINNER Chicken pie with oysters, roast potatoes, salsify, dried Lima beans,
lobster salad, currant jelly ; orange pudding, fruit cake. SUPPER Cold rolls,
cold tongue, cake and jelly.

2. BREAKFAST Corn pone, stewed tripe, potatoes a la Lyonnaise. DINNER
"Whole boiled potatoes and carrots, baked heart, stewed tomatoes ; canned
fruit and cake. SUPPER Toasted pone, cold heart sliced, plain bread, quince
preserves with whipped cream.

3. BREAKFAST Buckwheat cakes, broiled sausage, breakfast hominy. DIN-
NER Roast mutton, mashed potatoes, baked macaroni, celery, currant jelly ;
chocolate blanc mange, sponge cake. SUPPER Cold mutton sliced, currant
jelly, buttered toast, rusk, stewed apples.

4. BREAKFAST Graham bread, broiled bacon, fried potatoes. DINNER
Boiled corned beef with horseradish k sauce, whole boiled potatoes and tur-

A YEAR'S BILL OF FARE. 383

nips, slaw, hot apple pie with whipped cream, oranges and cake. SUPPER
Toasted Graham bread, cold corned beef sliced, grape jelly, hot buns.

5. BREAKFAST Broiled fish, corn batter cakes, potato rissoles. DINNER
Roast beef with potatoes, tomatoes, canned beans, celery sauce ; tapi-
oca float, cake. SUPPER Cold roast beef, beat biscuit, floating island, tea
cakes.

6. BREAKFAST Broiled oysters on toast, tomato sauce, flannel cakes with
honey or maple syrup. DINNER Baked or boiled fish if fresh, or friccasee
if canned, mashed potatoes, fried parsnips, cabbage salad a la Mayonnaise;
apple dumplings with sauce. SUPPER Dried beef shaved and warmed up
in butter, corn mush hot with milk, canned fruit and light cakes.

7. BREAKFAST Broiled mutton chops, fried mush, scrambled eggs. DIN-
NER Beef soup, whole potatoes boiled, ham boiled, cabbage, parsnips,
mixed pickles; cottage pudding with sauce, cake. SUPPER Light biscuit,
cold ham shaved, apple croutes, plain rice with sugar and cream.

8. Sunday. BREAKFAST Sally Lunn, ham balls, fried raw potatoes,
DINNER Oyster soup, roast duck, potatoes baked, turnips mashed, cran-
berry sauce, celery; mince-pie, oranges, iced cakes. SUPPER Cold Sally
Lunn, cold duck, dried apples.

9. BREAKFAST Breakfast wheat, croquettes of cold meat or broiled bacon
with potatoes. DINNER Baked potatoes, apple sauce, salmi of duck,
pickled oysters, bread and apple pudding with sauce, cake. SUPPER Light
oiscuit, Yankee dried beef, canned fruit.

10. BREAKFAST Waffles, broiled steak, breakfast potatoes. DINNER
Baked chicken, potatoes, salsify, onion sauce, celery ; hot peach pie with
cream, chocolate cake, oranges. SUPPER Rolls, cold chicken, apple frit-
ters with sugar.

11. BREAKFAST Graham gems, fried liver, potatoes. DTNNER Mutton
soup, boiled mutton with caper sauce, potatoes, canned peas, mixed
pick?es; boiled fruit pudding with solid sauce. SUPPER Toasted gems,
cold mutton sliced, short cake and jam.

12. BREAKFAST Hot pates of mutton with rich, brown gravy, plain
bread, fried potatoes. DINNER Chicken fricassee, boiled tongue dressed,
potatoes, boiled onions, tomato sauce ; pumpkin pie. SUPPER Beat bis-
cuit, cold tongue shaved, cream cakes and jelly.

13. BREAKFAST Corn muffins, broiled fish, potatoes. DINNER Boiled
turkey with oyster sauce, mashed potatoes and turnips, grape jelly, celery;
roly poly of dried fruit with jelly sauce, sponge cake. SCUPPER Toasted
muffins, cold turkey, currant jelly.

14. BREAKFAST Buckwheat cakes, broiled spare ribs, potato croquettes.
DINNER Escaloped turkey, cranberry sauce, boiled middling with cab-
bage, potatoes, carrots, pickled beets; apple meringue. SUPPER Oatmeal
porridge/ toasted crackers, bologna sausage, fried apples, cakes.

15. tiantiay. BREAKFAST Hot rolls, broiled oysters, potatoes. DINNER
Turkey soup, chicken pie with oysters, potatoes, Lima beans, slaw, celery ;
mince pie, cranberry tarts, oranges, cakes. SUPPER Cold rolls, sliced dried
beef, custard cakes and jelly.

16. BREAKFAST Buttered toast, broiled beef steak, fried potatoes. DIN-
NER Beau soup, roast beef, currant jelly, potatoes, turnips ; pie. SUPPER >
Plain bread, beef steak toast, rice fritters with sugar.

17. BREAKFAST Corn cakes, hash, fried potatoes. DINNER Roast pork with
sweet potatoes or parsnips, pudding of canned corn, pickled beets, apple
custard pie, jelly cake. SUPPER Sardines, coffee cakes or sweet buns, pre-
served fruit.

18. BREAKFAST Hot biscuit, broiled pork, fried potatoes. DINNER
Potato soup, mashed "potatoes, salsify, beef steak pudding, celery ; choco-
late custard, golden cream cake. SUPPER Cold biscuit, cold tongue, cur-
rant jelly, apple croutes.

19. BREAKFAST Graham bread, Katy's cod fish, fried potatoes. DINNER

384 A YEARS BILL OF FARE.

Baked stuffed heart, potatoes, tomatoes, celery ; corn starch blanc mange.
SUPPER Toasted Graham bread, cold heart sliced, dried fruit stewed, tea
cakes.

20. BREAKFAST Cream toast, fried oysters, plain bread. DINI.ER Oyster
pie, mashed potatoes, baked squash, tomato sauce, slaw ; hot peach pie
with whipped cream, cake. SUPPER Light biscuit, marmalade, bread and
milk.

21. BREAKFAST Buckwheat cakes, broiled sausage, hominy. DINNER
Saturday bean soup, boiled potatoes, ham boiled, cabbage, carrots, celery
sauce ; pumpkin pie. SUPPER Plain bread, shaved ham, lemon fritters with
sugar.

'22. Sundaif. BREAKFAST Baked beans and Boston brown bread, fried
apples. DINNER Oyster soup, roast of mutton, baked potatoes, Lima
beans, tomatoes, salsify, cranberry jelly, celery, mayonnaise of salmon ;
mince pie, ambrosia and fruit cake. SUPPER High rolls, mutton, currant
jelly, chocolate blanc mange, assorted cakes.

23*. BREAKFAST Beat biscuit, mutton warmed in butter, or broiled fish,
croquettes of cold vegetables. DINNER Beef a la mode, mashed potatoes
and turnips, boiled rice, cottage pudding, cake. SUPPER Cold biscuit, dried
beef, apple tapioca pudding.

24. BREAKFAST Rice cakes, pigs' feet souse, potato cakes. DINNER
Chicken pie, stewed onions, turnips, pickled beets; boiled batter pudding
with cream sauce. SUPPER Buttered toast, baked apples and whipped
cream, tea cakes.

25. BREAKFAST Corn batter cakes, broiled bacon, boiled eggs. DINNER
Roast turkey, mashed potatoes, turnips, canned peas, cranberry sauce, celery;
poor man's pudding, cranberry tarts. SUPPER Light biscuit, cold tur-
key, tea rusk, canned fruit.

26. BREAKFAST Sally Lunn, broiled steak, fried potatoes. DINNER
Boiled mutton with soup, mashed potatoes, canned corn, tomatoes, celery,
apple sauce ; bread pudding with fruit, cocoanut cake. SUPPER Cold mut-
ton, toasted rusk, jelly.

27. BREAKFAST Hot rolls, turkey hash .and potatoes rissoles. DINNER
Baked or boiled fish, meat pie, mashed potatoes, plain rice, salsify ; prune
pudding with whipped cream, cake. SUPPER Cold rolls, fish balls, apple
fritters w T ith sugar.

28. BREAKFAST Bread puffs, broiled spare ribs or bacon. DINNER Sat-
urday bean soup, boiled shoulder or ham with cabbage, potatoes, parsnips,
carrots, pickled beets; lemon pie. SUPPER Bread and milk hot, cold ham,
jelly and cake.

29. Sunday. BREAKFAST Baked beans and Boston brown bread fried
potatoes, omelet. DINNER Stewed oysters, baked chicken, mashed pota-
toes, cabbage salad, celery; cranberry tarts, oranges, cakes an<i
SUPPER Muffins, cold chicken, grape jelly, custard cake and fruits.

BILL OF FARE FOR MARCH.

1. BREAKFAST Cream toast, chicken croquettes, boiled eggs.
Beefsteak pudding, stewed salsify, baked potatoes, lobster salad, tilery;
one-two-three-four pudding, jelly cake, nuts, raisins. SUPPER Light bis-
cuit, codfish wath cream, canned fruit and plain cake.

2. BREAKFAST Hot rolls, broiled mutton chops, fried potatoes. DIN-
NER Oyster soup, roast beef with potatoes, kidney beans saute, horserad-
ish sauce; cream pie, sponge cake. SUPPER Cold rolls, sliced beef, jam.

3. BREAKFAST Corn muffins, broiled fish, escaloped eggs. DINNER
Boiled salt cod with mashed potatoes, canned peas, cabbage salad a la May-
onnaise; baked custard, cake. SUPPER Bologna sausage sliced, broiled and
buttered hot, plain bread, toasted rusk, raspberry jam.

4. BREAKFAST Muffins, broiled beef steak, breakfast hominy. DINNEB

A YEARS BILL OF FARE. 385

Soup of beef bones and vegetables to taste, oyster pie, mashed potatoes,
stewed celery, pickled beets ; steamed batter pudding with rich sauce, cake.
SUPPEK Toasted muffins, cold sliced beef, baked apples hot, and tea cakes.

5. BREAKFAST Yankee dried beef, poached eggs on buttered toast, plain
bread. DINNER Baked fish, lemon sauce, mashed potatoes, spinach, orange
pudding with jelly sauce, cake. SUPPER Plain bread, broiled Scotch her-
ring, crackers split, toasted and buttered, short-cake with jelly.

6. BREAKFAST- Corn pone or griddle cakes, fried beefsteak, fried onions,
DINNER Beef a la mode, potatoes Kentucky style, carrots saute, cabbage
slaw with cream dressing, mixed pickles, Italian cream and cake. SUP-
PER Cold pone sliced and toasted, or plain bread toast, cold beef sliced,
warm ginger-bread and chocolate blanc mange.

7. Sunday. BREAKFAST Sally Lunn, broiled ham, tomato omelet. DIN-
NER Stewed oysters, roast mutton, mashed potatoes, canned peas, currant
jelly, celery; moonshine, oranges, nuts and cakes. SUPPER Cold meat

shaved, tea cakes and preserved fruit.

8. BREAKFAST Batter cakes, mutton warmed over, potatoes, escaloped eggs.
DINNER Boiled beef's tongue dressed with sauce piquante, stewed pota-
toes, boiled onions; half-hour pudding. SUPPER Cold biscuit, shaved
tongue, orange float.

9. BREAKFAST Buttered toast, pork chops broiled, hominy grits. DIN-
NER Tomato soup, pigeon pie, creamed potatoes, canned corn or beans,
pickles ; steamed pudding with sauce, almonds, raisins. SUPPER Plain
bread, sardines with lemon, light coffee cake or sweet buns and jam.

10. BREAKFAST Flannel cakes, mutton chops broi-led, potatoes. DIN.
NER Beefsteak soup, broiled steak, potatoes boiled whole, salsify, oystei
salad, sweet pickles, transparent pudding, cream puffs, oranges. SUPPER
Beat biscuit, cold meat, apple fritters with sugar, sponge cake.

11. BREAKFAST Graham bread, broiled fish, potatoes. DINNER Corned
beef boiled with turnips or parsnips, canned corn, boiled onions, horse-
radish sauce ; cocoanut pie. SUPPER Toasted graham bread, cold beef
shaved, warm rusk and jelly.

12. BREAKFAST Corn batter cakes, broiled bacon, boiled eggs, or omelet
souffle. DINNER Baked or boiled fish or steaks of halibut, mashad
potatoes, stewed carrots, onion sauce ; eggless ice cream, apples and nuts.
SUPPER Pates of fish, plain bread, toasted rusk and sweet omelet.

13. BREAKFAST Bread puffs, fried liver, potatoes. DINNER Saturday
bean soup, escaloped oysters, tomatoes, pickled beets ; kiss pudding with
sauce, cake. SUPPER French rolls; cold tongue, bread fritters.

14. Sunday. BREAKFAST Baked beans with pork and Boston brown bread,
omelet. DINNER Roast turkey, potatoes, canned corn, plum jelly, young
lettuce broken up (not cut) heaped lightly in a dish and ornamented with
sliced eggs ; Charlotte ruase, jelly and sponge cake. SUPPER Cold turkey,
cranberry jelly, canned fruit, jam and cake.

15. BREAKFAST Buttered toast with poached eggs, potatoes Kentucky
style, fried onions. DINNER Roast beef, potatoes boiled in jackets, onion
sauce, steamed rioe, mixed pickles; birds' -nest pudding. SUPPER, Light
biscuit, broiled oysters, orange souffle, and plain cake.

16. BREAKFAST Rice cakes, breakfast stew, baked eggs. DINNER Meat
pie, mashed potatoes, macaroni with cheese ; peach rolls. SUPPER Plain
bread, dried beef, whipped cream with preserved fruit.

17. BREAKFAST Hot rolls, broiled beef steak, potatoes a la Duchesse
DINNER Boiled leg of mutton with soup, potatoes Kentucky style, baked
parsnips, sweet pickles; bread pudding, cake. SUPPER Cold rolls, shaved
mutton, boiled corn mush or hasty pudding with milk.

IS. BREAKFAST Plain bread, fried mush, broiled bacon. DINNER Roast
duck, baked .potatoes, stewed tomatoes, currant, plum or grape jelly ; corn
Starch pie. SUPPER Buttered toast, cold duck, jelly and cream cakes.

19. BREAKFAST Graham gems, broiled shad or mackerel with cream

386 A YEAR'S BILL OF FAEE.

dressing (salt fish should be gently steamed, never boiled), boiled eggs.
DINNER Salmi of duck, or duck pates hot with gravy, steamed potatoes,
turnips, celery sauce ; rice pudding with custard sauce, jelly cake, nuts,
raisins. SUPPER Toasted gems, bologna sausage, tea buns, stewed prunes
or other dried fruit.

20. BREAKFAST Sally Lunn, broiled mutton chops, baked omelet. DIN-
NER Bacon boiled, cabbage sprouts, potatoes, parsnips, pickled beets ; tart-
lets of dried fruit, warm ginger-cake. SUPPER Toasted Sally Lunn, cold
pressed meat, rice fritters with sugar, jelly.

21. Sunday. BREAKFAST Cream toast, broiled ham, fried eggs. DINNER
Baked chickens with parsnips, potatoes, tomatoes, young lettuce (and a
well filled caster) ; lemon custard, oranges or apples. SUPPER Cold chicken,
currant jelly, sweet biscuit and canned fruit.

22. BREAKFAST Plain b r ead, chicken pates hot, puff omelet. DINNER
Roast of beef, potatoes, tomatoes, canned corn, Yorkshire pudding, pickled
beets; ambrosia, cake. SUIER Buttered toast, cold beef sliced, bread frit-
ters with sugar, jelly.

23. BREAKFAST Hot rolls, /ried liver, boiled eggs. DINNER Soup (made
of bones of previous days' roast with vegetables or noodles), oyster pie,
mashed potatoes, turnips, celery sauce ; iced apples, cake. SUPPER Cold
rolls, mince of cold beef escalopedjwith eggs, coffee cake.

24. BREAKFAST Muffins, broiled ham, birds'-nest of eggs. DINNER
Boiled leg of mutton, whole potatoes, canned peas ; queen of puddings with
sauce, cake. SUPPER Toasted muffins, cold mutton, currant jelly, Florida
grape fruit.

25. BREAKFAST French pancakes, sausage, hominy. DINNER Roast
duck, bread sauce, parsnips, baked onions, lettuce ; peach dumplings! with
sauce, cake. SUPPER Plain bread, Welsh rarebit, hot rusk, marmalade.

26. BREAKFAST Corn muffins, fried ham and eggs. DINNER Fresh fish,
potatoes a la duchesse, salmi of duck, onion sauce, boiled rice, grape jelly ;
oread'and raisin pudding with sauce, dried figs and nuts. SUPPER Toasted
muffins, cold pressed meat, cold rusk, stewed fruit.

27. BREAKFAST Graham bread, croquettes of fish, omelet with parsley.
DINNER Boiled corn beef, potatoes, spinach or turnips, carrots, horseradish
sauce; rice snow balls with custard sauce, canned fruit and cake. SUPPEB
Toasted graham bread, cold corn beef, oat meal porridge with cream.

28. Easter Sunday. BREAKFAST Broiled sirloin steak, French rolls, young
radishes, Saratoga potatoes, boiled eggs, waffles and honey. DINNER Chicken
soup or green turtle with Italian paste, fresh fish boiled with drawn buti
ter and sliced eggs, or fish stuffed and baked served with lemon and pars-
ley, mashed potatoes, glazed ham, pudding of canned corn, tomato sauce,
chicken salad, pickles, celery, grape jelly, game ; cream pie, assorted cakes,
Easter jelly (ornamental) frozen custard, fruits, nuts and coffee. SUPPER o^
LUNCHEON Cold rolls, cream biscuit, cold ham, currant jelly, oysters baked
on shell, cakes and fruit, chocolate or tea.

29. BREAKFAST Plain bread, escalop of cold ham with eggs, potatoes.
DINNER Roast beef, potatoes, turnips, cabbage salad ; cottage pudding with
sauce, cake. SUPPER Warm bread and milk, cold meat, preserved tarts.

30. BREAKFAST Corn cakes, roulades of cold roast beef, potatoes. DIN*
NER Soup, roast of mutton, potatoes, tomatoes, lettuce dressed ; lemon pie.
SUPPER Beat biscuits, cold mutton, preserved fruit, plain cake.

31. BREAKFAST Flannel cakes, broiled ham. stuffed eggs. DINNER Boiled
tongue, mutton stew with potatoes, steamed rice ; lemon pudding, cake.
SUPPER Cold biscuit, shaved tongue, rice fritters with sugar.

BILL OF FAEE FOR APRIL.

1. BREAKFAST Long breakfast rolls, broiled porter-house steaks, hominy
croquettes. DINNER Chicken soup, chicken dressed with egg sauce, whole

A YEAR'S BILL OF FARE. 387

potatoes, spinach, young lettuce and onions, sweet pickles; orange float,
caramel cake. SUPPER Cold chicken and currant jelly, cold rolls, snow
custard, cake.

2. BREAKFAST Fried frogs, fried potatoes, corn gems, boiled eggs. DIN-
NER Beefsteak soup, beefsteak pudding, steamed potatoes, mashed turnips,
slaw ; boiled custard, jelly. SUPPER Plain bread, pates of cold chicken,
hot short-cake and jam.

3. BREAKFAST Graham bread, veal cutlets, fricasseed potatoes. DINNER
Boiled ham with potatoes, canned-corn pudding, parsnips fried, mixed
pickles ; hot pie of canned peaches, cake. SUPPER Graham toast, cold
sliced ham, hot rusk, stewed fruit.

4. Sunday. BREAKFAST Cream toast, broiled mutton chops, young rad-
ishes, puff omelet. DINNER Beef soup, chicken pie, potatoes in Kentucky
style, young lettuce and onions; banana pie, mixed cake. SUPPER Plain
bread, sliced beef, cold rusk, jelly.

5. BREAKFAST Light rolls, codfish with cream, fried raw potatoes. DIN-
NER Roast beef, turnips, potatoes, tomato sauce, pickled oysters; baked
-custard, cake. SUPPER Cold rolls, cold beef sliced, maple biscuit and jam.

6. BREAKFAST Muffins, fried liver, fried potatoes. DINNER Mutton soup,
mutton garnished with eggs, pickles, creamed potatoes, canned tomatoes ;
bread pudding with sauce, oranges and cake. SUPPER Toasted muffins,
sliced mutton, sponge cake and jelly.

7. BREAKFAST Flannel cakes, minced mutton or broiled chops, breakfast
potatoes. DINNER Baked pig, mashed potatoes, parsnips fried, lettuce;
lemon pudding, jelly cake. SUPPER Yankee dried beef, soda biscuit and
honey, floating island.

8. BREAKFAST Sally Lunn, veal cutlets, potato cakes. DINNER Baked
stuffed heart, potatoes a la pancake, turnips, canned corn, pickled eggs; cup
custard, cake. SUPPER Light biscuit, cold sliced heart, bread fritters with
sugar.

9. BREAKFAST French rolls, broiled fish if salt, fried if fresh, fried raw
potatoes, tomato sauce. DINNER Baked or boiled fresh fish, mashed pota-
toes, canned peas or beans, lettuce, onions; Estelle pudding, jelly tarts.
SUPPER Cold rolls, bologna sausage sliced, steamed crackers, cake and pre-
served fruit.

10. BREAKFAST Batter cakes, broiled chops, scrambled eggs, potato rissoles.
DINNER Saturday bean soup, broiled beefsteak, spinach, potatoes in Ken-
tucky style, pickled beets ; half-hour pudding with sauce, oranges and cake.
SUPPER Toasted bread, cold tongue sliced, hot buns and marmalade.

11. Sunday. BREAKFAST Baked beans and Boston brown bread, omelette
with parsley. DINNER Vermicelli soup, baked shad or croquettes of canned
lobster, broiled squabs or pigeon pie, potatoes mashed, turnips, asparagus,
-spring cresses, dressed lettuce, grape jelly; custard pie, cake. SUPPER Plain
-bread, canned salmon, cold buns, jelly.

12. BREAKFAST Corn dodgers, fish croquettes, potato cakes, boiled eggs.
DINNER Ptoast beef with potatoes, canned tomatoes, pickles; bread pudding
'with raisins. SUPPER Light rolls, cold beef, tea cake.

13. BREAKFAST Graham gems, fried sweet breads, oat meal with cream.
DINNER Mutton soup, boiled mutton with caper sauce, whole potatoes, plain
-boiled rice, lettuce; orange short cake. SUPPER Toasted gems, cold mutton,
jelly and cake.

14. BREAKFAST Vienna rolls, fried pickled tripe, rice cakes, spring rad-
ishes. DINNER Chicken pot-pie, canned Lima beans, stewed tomatoes, as-
paragus ; Spanish cream. SUPPER Cold rolls, chicken salad, jelly tarts.

15. BREAKFAST Batter cakes, veal cutlets, ringed potatoes. DINNER Rag-
out of beef, boiled potatoes in jackets, canned succotash, wilted lettuce;
(Chocolate custard, oranges, cake. SUPPER Bread, sliced beef, oat porridge.

16. BREAKFAST Waffles, broiled mutton, fricasseed potatoes. DINNER
Lobster soup, baked fish stuffed, baked macaroni, potatoes mashed, am-

388 A YXMl'ti BILL OF FAR I-:.

bushed asparagus; mo ;. adding. Scri-in: --(iraham -anlim-s with.

lemon, to. is!.

17. I- ';F. \KFAST Corn griddle cakes, lish ball-. -(TMnMcd eggs. DINNER
Boiled ham \vith v. 'ios, chili sauce; plain boiled pudding with sauce,
SUITE;; Toasted crackers, cold sliced ham. warm ginger bread.

18. > B VICFAST Buttered toast witli poached . gg broiled steak.
DINNER Macaroni soup, baked chickens, mashed potatoes, lettuce salad;
queen of puddings. SUPPEB Ligiit biscuit, cold chicken, ambrosia.

19. BUF -<iraham gems, chicken croqueti* '.'iocs, radis!, -
warmed over mashed potatoes, stewed parsnips. DINNER Boiled corn 1"
potatoes, turnips, car . canned peaches and cream, jelly cake. SUPPER-
Toasted gems, cold corned beef shaved, cream fritteis.

20. BREAKFAST Rolls, stewed kidneys, Chili sauce, fricasseed potatoes,
fried parsnips. DINNER Split pea soup, meat pie, tomato sauce, mashed
potatoes, lobster croquettes, spring cresses; cottage pudding, tapioca jelly,
oranges. SUPPER Cold rolls, bologna sausage, tea rusk and stewed fruit.

21. BREAKFAST Muffins, breaded veal cutlets, curried eggs, potato cakes.
DINNER Roast beef, canned succotash, plain boiled rice with tomatoes,
dressed lettuce ; peach rolls with sauce. SUPPER Toasted muffins, cold beef
sliced, hot bread and milk.

22. BREAKFAST Cream toast, broiled ham, boiled eggs. DINNER Mutton
soup, mutton garnished with beets and cresses, stewed parsnips, pudding
of canned corn, asparagus 011 toast, onions; orange float, jelly cake. SUPPER
Soda biscuit, cold mutton, currant jelly, floating island.

23. BREAKFAST Corn cakes, pates of cold mutton hot with gravy, fried
raw potatoes. DINNER Fricassee of canned halibut or fresh rish baked,
mashed potatoes, turnips sliced; bread pudding, oranges, cake. SUPPER
Plain bread, cold beef, steamed crackers.

24 / "BREAKFAST Graham bread, croquettes of fish, potato rissoles. DIN-
NER Ham boiled, potatoes, turnips, onion salad ; rhubarb pie, cake. SUPPER
Toasted Graham bread, cold ham, cream cakes.

25. Sunday. BREAKFAST Breakfast rolls, broiled beefsteak, omelet. DIN-
NER Barley soup, baked lamb with mint sauce, stewed parsnips, potatoes,
asparagus with eggs, pates of sweet breads, lettuce mayonnaise; chocolate
blanc mange, strawberries. SUPPER Cold rolls, sliced lamb, cake, jelly.

26. BREAKFAST Buttered toast, poached eggs, lamb croquettes hot with
gravy. DINNER Brown stew, baked potatoes, cresses, Lima beans, stewed
parsnips, onion salad ; rice snow-balls with custard sauce, plain cake.
SUPPER Buttered crackers toasted, cold pressed meat, lemon fritters with
sugar.

27. BREAKFAST Hot biscuit with honey, mutton chops broiled, fried raw-
potatoes. DINNER Economical soup ; tapioca pudding. SUPPER Cold bis-
cuit, sliced cold beef, canned fruit with cream and cake.

28. BREAKFAST Sally Limn, broiled ham, scrambled eggs, fried potatoes,
DINNER Roast beef with potatoes, carrots, parsnips, lettuce and onion salad;
cream pie. SUPPER Toasted Sally Lunn, cold beef sliced, tea buns, fruit.

29. BREAKFAST Vienna rolls, fried fish, fried potatoes. DINNER Roas'i
loin of veal with potatoes, lettuce, fried asparagus; orange pudding, cake.
SUPPER Cold rolls, sliced veal, sweet waffles.

30. BREAKFAST Corn cakes, fried liver, breakfast potatoes. DINNER
Chicken pot-pie, spinach ; Estelle pudding with sauce. SUPPER Plain bread.
cold pressed meat or bologna ; cream cakes warm.

BILL OF FARE FOR MAY.

1. BREAKFAST Buttered toast, served with fricassee of cold boiled or
canned fish, boiled eggs. DINNER Bacon boiled with spring greens, pota-
toes, beets, parsnips; plain boiled rice with cream sauce, jelly cake. SUPPEB
Steamed crackers, sliced beef, rice fritters with sugar.

A YEARS BILL OF FARE, 389

2. Sunday. BREAKFAST Batter cakes, veal cutlets, fried potatoes. DINNER
Cold bacon garnished with boiled eggs and beet slices, roast chicken,
2nashed potatoes, asparagus on toast, dressed lettuce and young onions;
strawberries, mixed cake. SUPPER Cold rolls, cold chicken, jam.

3. BREAKFAST Light bread, potato cakes, broiled beefsteak. DINNER
Koast of mutton with potatoes, canned tomatoes, rhubarb sauce, baked
custards, fruit cake. SUPPER Cold biscuit, sliced mutton, currant jelly,
sweet buns.

4. BREAKFAST Corn cakes, fried pickled tripe, breakfast potatoes. DINNER
. Boiled beef with soup, whole potatoes, asparagus with eggs : cocoanut
pudding, jelly. SUPPER Plain bread, cold beef, toasted buns with strawberry
jam or canned fruit.

5. BREAKFAST Cream toast, broiled ham, omelet. DINNER Boiled tongue
with Chili sauce, fricasseed potatoes, cresses, boiled asparagus ; ice cream,
sponge cake. SUPPER Tea biscuit, shaved tongue, sago jelly, lady cake.

6. BREAKFAST Graham bread, fried mutton chops, fried raw potatoes.
DINNER Roast of veal with potatoes, stewed onions, pickled beets; cake,
orange float. SUPPER Toasted Graham bread, sliced veal, tea rusk,
lemon jelly.

7. BREAKFAST Muffins, broiled beefsteak, poached eggs, potatoes in Ken-
tucky style. DINNER Baked or boiled fish (if large, or fried small fish), boiled
potatoes in jackets, lettuce salad, custard pie. SUPPER Toasted muffins, cold
rusk with strawberries, or marmalade.

8. BREAKFAST Bread puffs with maple syrup, fricasseed potatoes, cro-
quettes of fish. DINNER Boiled leg of mutton, ambushed asparagus, boiled
macaroni, a la pancake potatoes, bread pudding. SUPPER Cold rolls, cold
mutton sliced, plain boiled rice with cream and sugar.

9. Sunday. BREAKFAST Rice waffles, mutton croquettes, fried raw potatoes
DINNER Roast beef, clam pie, new potatoes, tomatoes, dressed lettuce, young
beets, strawberry cream and snow custard, coffee and macaroons. SUPPER
Light rolls, cold beef, cake and jelly, or strawberries.

10. BREAKFAST Corn batter cakes, broiled bacon, 'warmed potatoes. DIN-
NER Roast of beef with potatoes, asparagus, cake, oranges. SUPPER Plain
bread, chipped beef, short cake, marmalade.

11. BREAKFAST Breakfast wheat with cream, broiled beefsteak, plain bread,
cottage cheese. DINNER Asparagus soup, meat pie, new potatoes, pickled
"beets; rhubarb pie. jelly cake. SUPPER 'Tea biscuit, Yankee dried beef,
sponge cake and fruit,

12. BREAKFAST Sally Limn, Katy's codfish, fried raw potatoes, scrambled
eggs. DINNER Pigeon pie, grape jelly, new potatoes, tomato salad ; delicious
lemon pudding, cake. SUPPER Toasted Sally Lunn, cold pressed meat, van-
ities with jelly.

13. BREAKFAST Warm biscuit with maple syrup, veal cutlets, Saratoga po-
tatoes. DINNER Beef a la mode, whole potatoes, turnips, beets, lettuce;
rice pudding with cream sauce, oranges. . SUPPER Cold rolls, sliced beef, tea
cakes, bianc mange.

14. BREAKFAST Corn muffins, broiled fish, tomato sauce, fried new pota-
toes. DINNER Fresh fish or canned halibut, cod or salmon, mashed potatoes,
turn i] is, spinach with eggs ; cream pie, silver cake. SUPPER Toasted muffins,
omelet with asparagus, bread and milk.

15. BREAKFAST Light biscuit, broiled steak, potatoes. DINNER Brown
stew, whole potatoes, beets; Indian meal pudding, with sauce, lady fingers.
SUPPER Cold biscuit, chipped beef, cream cakes and jelly.

10. .s<-//'/Vn/. BREAKFAST Breakfast toast, fried veal cutlets, sliced tomatoes.
DINNER Roast of lamb with mint sauce, currant jelly. ne\v porat - -eeii
peas ; strawberry short cake. KR Light rolls, cold lamb, jelly and eake.

17. BREAKFAST Plain bread, minced lamb with poached eirirs on toast.
DINNER Meat pie, new potatoes, asparagus, lettuce; cherry pie, lady fingers.
SUPPER Pop-overs, sardines, baked rhubarb.

390 A YEARS BILL OF FARE.

IS. BREAKFAST Plain bread, broiled bacon, fried potatoes. DINNER
Chicken soup, smothered chickens, potatoes in Kentucky style, tomatoes,
half-hour pudding, oranges. SUPPER Waffles, cold pressed meat, jelly cake.

19. BREAKFAST Muffins, cod-fish, boiled eggs. DINNEB Veal stew, pota-
toes mashed or baked, spinach, rhubarb sauce ; plain batter pudding with
sauce, cake and fruit. SUPPER Toasted muffins, cold veal, cream cakes.

20. BREAKFAST French rolls, warmed over veal stew, tomato sauce. DIN-
NER Boiled ham with potatoes, asparagus, peas, tomato salad; rhubarb pie.
SUPPER Cold rolls, sliced ham, pan cakes with jelly.

21. BREAKFAST Corn meal gems, ham balls, breakfast potatoes. DINNER
Baked or boiled fish, whole boiled potatoes, asparagus on toast, lettuce and
cress salad ; green currant pie, jelly cake. SUPPER Toasted gems, canned
salmon, oatmeal pudding with cream and sugar.

22. BREAKFAST Buttered toast, larded sweet-breads, fried potatoes. DIN-
NER Broiled beefsteak, baked potatoes, turnips, lettuce ; potato pie, light
cake. SUPPER Light biscuit, beefsteak toast.

23. Sunday. BREAKFAST Corn dodgers, stewed kidneys, omelet. DINNER
Baked chicken, new potatoes, diced turnips, baked rhubarb, green peas, let*
tuce ; Charlotte russe, pine apple ambrosia, cake. SUPPER Cold biscuit,
sliced chicken, preserved fruit and cake.

24. BREAKFAST Graham gems, chicken croquettes, fried potatoes. DINNEB
Roast beef, boiled onions, lettuce, mashed potatoes ; jelly with whipped
cream. SUPPER Toasted gems, cold beef, rusk and jelly.

25. BREAKFAST Warm biscuit, broiled bacon, boiled eggs. DINNER Boiled
mutton with soup, whole potatoes, onions, green peas, lettuce, sweet pickles;
cherry pie, cream puffs. SUPPER Cold rolls, cold sliced mutton, toasted rusk
with fruit.

26. BREAKFAST Corn muffins, broiled steak, fried potatoes. DINNER
Boiled bacon with greens and potatoes, radishes, lettuce salad ; bread pud-
ding, oranged strawberries. SUPPER Toasted muffins, cold tongue, jelly tarts.

27. BREAKFAST Buttered toast, broiled ham, omelet with parsley. DINNEB
Chicken pie, fricasseed potatoes, asparagus, peas, lettuce; poor man's pud'
ding. SUPPER Hot biscuits, cottage cheese, stewed fruit and cake.

28. BREAKFAST Waffles, broiled mutton chops, potatoes. DINNER Fresh
fish boiled, baked or fried new potatoes, tomatoes, beets, lettuce; cottage
pudding with sauce, cake. SUPPER Oat-meal and cream, stewed cherries.

29. BREAKFAST Bread puffs with maple syrup, canned salmon on toast,
tomato sauce. DINNER Ham boiled with greens, young turnips ; rhubarb
pie, tapioca jelly. SUPPER Plain bread, shaved ham, hot buns and fruit.

30. Sunday. BREAKFAST Hot rolls, broiled beefsteak, tomato omelet. DIN-
NER Roast lamb with mint sauce, clam stew r , new potatoes, young turnips,

reen peas, lettuce salad ; ice cream and strawberries, centennial drops, cake.
UPPER Cold rolls, shaved ham, toasted buns and jelly.

31. BREAKFAST Cream toast, croquettes of cold meat, fried potatoes, DIN-
NER Meat pie, whole potatoes, asparagus, lettuce ; steamed Indian meal pud-
ding with sauce, soft ginger-bread. SUPPER Hot biscuit, coal veal, cake and
fruit.

BILL OF FARE FOR JUNE.

1. BREAKFAST Buttered toast, poached eggs, mutton chops. DINNER-
Roast beef, whole potatoes, ambushed asparagus, tomato salad ; straw borries
and cream, cake. SUPPER Light biscuit, cold beef sliced, baked pie-plant,
cake.

2. BREAKFAST French rolls, croquettes of beef, radishes. DINNER Beef
boiled with soup, (beef served with drawn butter,) new potatoes, spin-
ach wkh egg dressing, boiled onions, green currant pie, sponge cake. SUP-
PER Plain bread, sliced cold beef, sweet pickles.

3. BREAKFAST Corn cakes, broiled ham, tomato omelet E^NNER Steamed

A YEAR'S BILL OF FARE. 391

chicken, green peas, mashed potatoes, dressed lettuce ; strawberries served
with sugar and cream. SUPPER Warm biscuit, chipped dried beef, young
onions, lemon jelly.

4. BREAKFAST Graham bread, fried fish, potatoes a la duchesse. DINNER
Baked or boiled fresh fish or lobster fricassee, new potatoes, asparagus on
toast ; baked custard, cake. SUPPER Toasted Graham bread, frizzled ham r
raspberry shortcake with cream.

5. BREAKFAST Waffles, broiled mutton or lamb chops, potatoes, stewed
tomatoes. DINNER Broiled beefsteak, whole boiled potatoes, beets, greens,
onion salad; berries and cake. SUPPER Hot biscuit, cold pressed meat,,
tapioca cream.

6. Sunday. BREAKFAST Twist rolls, fried chickens, potatoes, omelet. DIN-
NER Clam soup, baked lamb with potatoes, green peas, sliced tomatoes, aspara-
gus, lettuce a la mayonnaise ; strawberry short-cake with whipped cream.
SUPPER Cold biscuit, sliced lamb, fruit and light cakes.

7. BREAKFAST Oranges, corn batter cakes, broiled liver, scrambled eggs.
DINNER Roast beef, mashed potatoes, beets, cress salad ; plain boiled rice
with cream. SUPPER Plain bread, bologna sausage, rusk with berries.

8. BREAKFAST Rice cakes, lamb chops, boiled eggs. DINNER Boiled beef 's
tongue (fresh) served with Chili sauce, Texas baked potatoes, young beets,
lettuce dressed; raspberry cream, cake. SUPPER Sliced beef's tongue,
toasted rusk, berries.

9. BREAKFAST Muffins, beef steak, potato cakes. DINNER Soup of stock
boiled yesterday with tongue, chicken pie, mashed potatoes and turnips,
spinach, lettuce; cream fritters with sauce. SUPPER Toasted muffins,
Katy's codfish fruit.

10. BREAKFAST Sally Lunn, veal cutlets, radishes. DINNER Ragout of
lamb, mashed potatoes, asparagus, lettuce ; lemon pudding, cake. SUPPER
Toasted Sally Lunn, cold sliced lamb, sliced tomatoes.

11. BREAKFAST Vienna rolls, breakfast stew, potatoes or tomatoes. DIN-
NER Fresh fish fried or baked, mashed potatoes, asparagus, beet salad ; rice
pudding with sauce and cake, oranges. SUPPER Cold rolls, dried beef
chipped, custard cake with fruit or berries.

12. BREAKFAST Graham gems, croquettes of fish or breaded veal cutlets,
escaloped eggs. DINNER Ham boiled with greens, potatoes, beets, young
onions; economical pudding, Italian rolls. SUPPER Toasted gems, cold
ham, oat-meal with cream, cake and jelly.

13. Sunday. BREAKFAST Light rolls, broiled beefsteak, sliced tomatoes,
omelets. DINNER Baked chicken, mashed potatoes, green peas, pickled
beets; Bohemian cream with strawberries. SUPPER Cold rolls, cold chicken,
toast with jelly, fruit.

14. BREAKFAST Waffles, croquettes of cold chicken, tomatoes. DINNER
Veal stuffed and baked, asparagus, tomatoes, cresses ; strawberries and
cream. SUPPER Biscuit, sliced veal, fruit, light cakes.

15. BREAKFAST Flannel cakes, pates of cold veal, potatoes fried. DIN-
NER Boiled corned beef, potatoes, turnips, wilted lettuce; cocoanut pudding,
cake. SUPPER Plain bread, cold corned beef, corn meal mush or hasty pud-
ding with cream.

16. BREAKFAST Fried mush, fried potatoes, broiled bacon. DINNER As-
paragus, soup, roast chicken, whole potatoes, spinach with eggs, beets and
lettuce; cherry pie. SUPPEE Cold rolls, bologna sausage, raspberries, light
cakes.

17. BREAKFAST Corn muffins, pickled tripe, fried potatoes. DINNER^
Roast mutton, potatoes, green peas, lettuce ; orange souffle, cake. SUPPER
Toasted muffins, sliced mutton, sweet buns, fruit.

18. BREAKFAST Breakfast wheat with cream, plain bread, broiled fish.
DINNER Baked fish (fresh), baked potatoes, tomatoes, cucumbers; boiled
custard and cake. SUPPER Cold pressed meat, short-cake with fruit.

19. Buttered toast, poached eggs, broiled mutton chop. DINNER Boiled

392 A YEAR'S BILL OF FARE.

shoulder of bacon with greens, potatoes, beets, tomatoes, salad ; bread pud-
ding. SUPPER Light biscuits, Yankee dried beef.

i''-. Sunday. BREAKFAST <'ream i<>asi, In-oiled beefsteak, boiled eggs, stcwrd
tomatoes. DINNER Lamb cutlets broiled ami served with green peas, sum-
mer squash, young onions, pickled beets; oranged strawberries; cakes.
SUPPER Cold biscuits, canned salmon , fruit.

21. BREAKFAST Corn cakes, fried clams, potatoes or hominy croquettes.
DINNER Eoast of beef with potatoes, string beans, young onions; raspberry
blanc mange, oranges or bananas and cake. SUPPER Hot tea buns, cold
beef sliced, cherries, lemon cakes.

22. BREAKFAST Wattles, breakfast stew, fried potatoes. DINNER Meat pie,
green peas, potatoes, lettuce; raspberry float. SUPPER Cold buns, chipped
dried beef, raspberry cream, cakes.

2:'-. BREAKFAST French rolls, broiled liver, tomatoes. DINNER Stewed
lamb with mint sauce, potatoes, squash, beets; strawberry short-cake with
whipped cream. SUPPER Cold sliced lamb, sweet muffins with stewed
cherries.

24. BREAKFAST Graham bread, beefsteak smothered with onions, toma-
toes. DINNER Boiled beef with soup, potatoes, string beans ; cherry dump-
lings with sauce, cake. SUPPER Toasted Graham bread, cold beef, currants.

25. BREAKFAST Corn pone, broiled ham, omelet, hominy fritters. DIN-
NER Boiled salmon or some other variety of fresh fish either fried, baked
or fricasseed ; mashed potatoes, Lima beans, squash, cucumbers ; oranges.
SUPPER Cold pone sliced and toasted in the oven, cold tongue, sponge
cake with fruit.

26. BREAKFAST Sally Lunn, larded veal cutlets, scalloped eggs. DINNER
Boiled ham with greens, potatoes, beet greens; raspberries and cream, cake.
SUPPER Toasted Sally Lunn, sliced ham, floating island.

27. Xir/i'lay. BREAKFAST French pancakes, veal and ham croquettes,
poached eggs on toast. DINNER Fried chicken, cold ham, mashed pota-
toes, Lima beans, cucumbers; snow custard, cherries, cake. SUPPER Cold
rolls, sliced chicken, stewed cherries and cake.

23. BREAKFAST Plain bread, ham balls, potato cakes. DINNER Baked
mutton, potatoes, beets, squash, lettuce; quick puif pudding. SUPPER But-
tered toast, cold mutton, fritters with sugar.

29. BREAKFAST Corn cakes, broiled bacon, boiled eggs. DINNER Boiled
corned beef, turnips, potatoes, young beets ; bananas or oranges. SUPPER
Steamed oatmeal, crackers, cold com beef, stewed cherries, cake.

30. BREAKFAST Muffins, broiled steak, tomatoes. DINNER Fried chicken
with cream gravy, potatoes, squash, lettuce ; gooseberry tarts, corn starch
blanc mange. SUPPER Light biscuit, bread and milk.

BILL OF FARE FOR JULY.

\. BREAKFAST "Warm biscuit, hominy croquettes, broiled ham, sliced to
niutoes. DINNER Beef's tongue with green peas, potatoes a la Parisien,
sliced cucumbers ; raspberry float, cake. SUPPER Sliced tongue, hot buns,
raspberries and cream.

2. BREAKFAST Corn bread, fried chicken, tomato omelet. DINNER Boiled
fish with egg sauce, mashed potatoes; squash ; cherry dumplings with sauce,
lady fingers. SUPPER Cold bacon broiled and served on toast, sliced toma-
toes, raspberry short-cake.

3. BREAKFAST Breakfast puffs, ste,wed kidneys, radishes, young onions.
DINNER Boiled ham with young cabbages, potatoes, cucumbers ; bread cus-
tard pudding, cake. SUPPER Cold rolls, sliced ham, fried tomatoes, rusk
with stewed currants.

4. S'j'/K/a?/. BREAKFAST Fresh berries with cream and sugar, broiled Span-
ish mackerel, buttered toast, espalloped omelette souffle, flannel cakes with

A YEAR'S BILL OF FARE. 393

syrup. DINNER Pea soup, roast tenderloin of beef, new potatoes, tomatoes,
lettuce a la Mayonnaise, cucumber sliced; pineapple pudding, ice-cream, cake.
SUPPER Small light biscuit, sliced ham, orange tarts, cake and berries.

5. BREAKFAST Graham gems, broiled mutton chops, fried potatoes, cot-
tage cheese. DINNER Ragout of beef, boiled potatoes, young onions, toma-
toes; rice pudding, oranges, cake. SUPPER Toasted gems, ham salad, stewed
berries, sweet buns.

6. BREAKFAST Hot muffins, broiled beefsteak, boiled eggs. DINNER Meat
pie. boiled potatoes, boiled cauliflower with sauce ; cherry souffle, cake. SUP-
PEP Toasted muffins, bologna sausage sliced, raspberries.

7. BREAKFAST Batter cake, breakfast bacon, crushed wheat with cream,
DINNER Stuffed fillet of veal garnished with green peas, mashed potatoes,
summer squash, beet salad ; black berries, cream and cake. SUPPER Cold
rolls, sliced veal, short-cake with berries or jam.

8. BREAKFAST Cream toast, boiled eggs, broiled ham. DINNER Rice,
soup, boiled corn beef, potatoes, tomatoes, cucumber salad ; ripe currant
pie. cake. SUPPER Plain bread, cold corn beef, steamed crackers, stewed
fruit.

9. BREAKFAST Hash, fried potatoes, stewed tomatoes with toast. DIN-
NER Fresh fish either baked, boiled or fried, green beans stewed with
pork, boiled potatoes, cucumber salad ; cherry pie, cake. SUPPER Warm
biscuit, ham omelet, light cakes and jelly or berries.

10. BREAKFAST Waffles, broiled beefsteak, scrambled eggs. DINNER
Roast beef, Texas baked potatoes, beets, cucumbers, dressed lettuce ; cup
custards, oranges, cake. SUPPER Plain bread, oat-meal with cream, sliced
banana or pineapple.

11. Sunday. BREAKFAST Graham bread, broiled mutton chops, potato
cakes. DINNER Baked chicken, mashed potatoes, cucumbers, dressed let-
tuce, vanilla ice cream, blackberries, cake. SUPPER Toast of Graham bread,
sliced chicken cold, cream cakes and jelly.

12. BREAKFAST Batter cakes, broiled ham, tomato omelet, radishes. DIN-
NER Baked lamb, green peas, baked potatoes, squash ; rice custard, berries
with cream. SUPPER Biscuit, cold lamb sliced, ripe currants with cream.

13. BREAKFAST Rice muffins, hash, tomatoes. DINNER Economical soup ;
blackberry pudding with sauce, cake. SUPPER Buttered toast, cold sliced
meat, blackberries with cream.

14. BREAKFAST French rolls, vegetable hash, broiled beefsteak, cottage
cheese. DINNER Mock (or real) turtle soup, baked heart, baked potatoes,
stewed beans; chocolate pudding, cocoanut cake. SUPPER Cold rolls, sliced
heart, cottage puffs, stewed berries.

15. BREAKFAST Cream toast, fried liver, fricasseed potatoes, DINNER
Clam pie, mashed potatoes, string beans, lettuce; blackberry pie, cake.
SUPPER Plain bread, dried beef frizzled, rice batter cakes with sugar.

16. BREAKFAST Muffins, broiled mutton chops, fried potatoes. DINNER
Fish fresh or canned, whole potatoes, peas, squash, lettuce ; Hamburg cream,
SUPPER Toasted muffins, cold pressed meat, corn meal mush with cream,

17. BREAKFAST Plain bread, veal sweetbreads, mush fried, boiled eggs.
DINNER Boiled ham with potatoes, cabbage, string beans ; warm ginger-
bread, lemonade. SUPPER Dry toast, cold ham shaved, rusk, blackberries
and cream.

18. ^I'lK/'iif. BREAKFAST Vienna rolls, fried chicken with cream gravy,
fried tomatoes, cottage cheese. DINNER Roast of beef with potatoes, stewed
tomatoes, cucumbers, wilted lettuce ; Charlotte rus<e, cake. SUPPER Cold
rolls, sliced beef, blackberries.

19. BREAKFAST Buttered toast with poached eggs, cold roast beef sliced
and warmed up with gravy, potatoes fried. DINNER Veal stuffed and baked
with potatoes, peas; tapioca pudding. SUPPER Light biscuit, cold veal,
cracked wheat and cream.

20. BREAKFAST Slap-jacks, veal cutlets, breakfast hominy. DINNER Mut-

394 A YEARS BILL OF FARE.

ton soup, boiled mutton dressed with drawn butter, whole potatoes, toma-
toes, beet salad ; whortleberry pudding with sauce, cake. SUPPER Soda bis-
cuit, cold mutton, jelly and cake.

21. BREAKFAST Graham gems, croquettes of mutton, new potatoes fried
-whole. DINNER Boiled tongue, mashed potatoes, tomatoes stewed ; black-
berries and cream. SUPPER Pop-overs, cold tongue, oatmeal and cream.

2-2. BREAKFAST Vienna rolls, beefsteak, potato cake. DINNER Chicken
croquettes, potatoes, tomatoes, onion sauce; tapioca jelly, oranges. SUP-
PER Cold rolls, sliced chicken, stewed berries, short cake.

23. BREAKFAST Sally Lunn, broiled fish, fried raw potatoes. DINNER
Fresh fish chowder or canned fish in fricassee, potatoes whole, peas, baked
egg plant, boiled rice ; gooseberry fool, cake. SUPPER Toasted Sally Lunn,
cold pressed meats, rice custards, sponge cake.

24. BREAKFAST Rice waffles, veal cutlets breaded, scrambled eggs. DIN-
NER Ham or shoulder boiled with cabbage and other vegetables, greens;
baked custard, cake. SUPPER Biscuits, cold ham, bread and milk iced,
blackberries with cream.

25. Sunday. BREAKFAST Breakfast rolls, frizzled ham and eggs, tomato
omelet, cottage cheese. DINNER Okra soup, boiled chickens, sweet pickles,
escaloped cauliflower, stewed corn, lettuce ; ambrosia of oranges and cocoa-
nut, almond cake. SUPPER Cold rolls, sliced chicken, huckleberries and
cream.

26. BREAKFAST Rolls, fried pickled tripe, tomato omelet. DINNER Es-
caloped chicken, whole potatoes, string beans, summer squash, onions, rad-
ishes; berries with cream, cake. SUPPER Plain bread, cold pressed meat,
crackers with fruit.

27. BREAKFAST Muffins, broiled mutton or lamb chops, fried potatoes, to-
matoes. DINNER Roast beef, cauliflower boiled with sauce, Lima beans,
raw tomatoes; huckleberry roll with sauce, cake. SUPPER Toasted muffins,
sliced beef, cake and lemonade.

28. BREAKFAST Cream toast, broiled beefsteak, puff omelet, stewed toma-
toes. DINNER Boiled corned beef with turnips, potatoes, beans, cabbage ;
sliced bread pudding, cake. SUPPER Light biscuit, cold corn beef, egg
rolls.

29. BREAKFAST Waffles, fried chickens, fricasseed potatoes. DINNER
Roast chicken, potatoes, squash, baked tomatoes ; gooseberry tarts, cake.
SUPPER Plain bread, cold chicken, jelly and cake.

30. BREAKFAST Graham gems, broiled ham with poached eggs. DINNER
Fish, fresh or canned, potatoes mashed, onions stewed with cream, Lima
beans, lettuce; huckleberry pie, cream puffs. SUPPER Graham toast, sar-
dines, "vanities" with jelly.

31. BREAKFAST Buttered toast, potato cakes, omelets with tomatoes. DIN-
NER Boiled ham or shoulder with cabbage, potatoes and other vegeta-
bles, cucumber salad ; custard pie. SUPPER Light biscuit, shaved ham, blanc
maoge with jelly and cake.

BILL OF FARE FOR AUGUST.

1. Sunday. BREAKFAST Xutmeg melon, broiled mackerel, potatoes whole,
buttered toast, flannel cakes with syrup. DINNER Chicken soup, roast ten-
derloin of beef, new potatoes, boiled corn in the ear; blackberry pie, ice
cream, cake, watermelon. SUPPER Light biscuit, sliced cold beef, chicken
sandwiches, cake and berries.

2. BREAKFAST Graham gems, broiled mutton chops, fried potatoes, sliced
cucumbers. DINNER Roast beef, boiled potatoes, macaroni with cheese,
young beets, tomatoes; rice pudding, cake. SUPPER Toasted gems, dried
beef frizzled, stewed berries, sweet buns.

3. BREAKFAST Hot muffins, broiled beefsteak, boiled eggs. DINNER
Meat pie, boiled potatoes, green corn pudding, dressed lettuce; watermelon.

A YEARS BILL OF FAKE. 395

SUPPER Toasted muffins, chipped dried beef, cold buns and jelly or black-
berries.

4. BREAKFAST Light rolls, mutton chops breaded, crushed oatmeal with
cream. DINNER Stuffed fillet of veal, mashed potatoes, summer squash,
boiled beets sliced; lemon meringue pie, cake. SUPPER Cold rolls, sliced
Veal, warm biscuit and honey.

5. BREAKFAST Fried chicken, whole boiled potatoes, onions and radishes.
DINNER Vegetable soup, boiled corn beef, potatoes, corn, wilted lettuce;
chess pie, cake. SUPPER Plain bread, cold corn beef, stewed fruit.

6. BREAKFAST Breakfast stew, fried potatoes, fried cabbage. DINNER
Gumbo soup, fresh fish baked or boiled, succotash, boiled potatoes; berries.
SUPPER Warm biscuit, Katy's codfish, light cakes and lemon jelly.

7. BREAKFAST Waffles, broiled beefsteak, scrambled eggs. DINNER Boiled
ham with potatoes, turnips and cabbage ; apple sauce, jelly^cake. SUPPER
Plain bread, sliced ham, cracked wheat.

8. Sunday. BREAKFAST Nutmeg melon, broiled veal cutlets, vegetable
hash, corn fritters. DINNER Chicken pudding, cold sliced ham, baked mashed
potatoes, sliced tomatoes, cucumbers; watermelon. SUPPER Light biscuit,
cold sliced ham, cream cakes and jelly.

9. BREAKFAST Batter cakes, Katy'"s codfish, tomato omelet. DINNER
Baked lamb, creamed cabbage, stewed tomatoes ; cream pudding. SUPPER
Biscuit, cold lamb sliced, preserve puffs.

10. BREAKFAST Plain bread, hash, stewed tomatoes. DINNER Beef a la
mode, boiled potatoes, green corn pudding, sliced tomatoes; tapioca cream.
SUPPER Buttered toast, cold pressed meat, chocolate custard.

11. BREAKFAST French rolls, broiled beefsteak, cottage cheese. DINNER
Corn soup with chicken, celery, mashed potatoes, stewed beans, sliced cu-
cumbers and onions ; watermelon. SUPPER Cold rolls, chicken salad, apple
sauce, bonny clabber.

12. BREAKFAST Cream toast, fried liver, potato cakes, stewed tomatoes.
DINNER Roast leg of mutton with potatoes, green corn, tomatoes; musk
melon. SUPPER Plain bread, dried beef frizzled, boiled rice with cream.

13. BREAKFAST Rice cakes, mutton stew, fried potatoes. DINNER Meat
pie, young corn, boiled cauliflower; grapes, plain cake. SUPPER Toast, cold
pressed meat, Graham mush with cream.

14. BREAKFAST Plain bread, broiled bacon, Graham mush fried, boiled
eggs. DINNER Boiled ham with potatoes, cabbage, string beans; lemon pie,
cake. SUPPER Light biscuit, cold ham shaved, apple sauce.

15. Sunday. BREAKFAST Nutmeg melons, fried chicken with cream gravy,
fried tomatoes, cottage cheese, corn fritters. DINNER Roast loin of veal,
mashed potatoes, creamed cabbage, tomatoes ; watermelon. SUPPER Cold
rolls, sliced veal.

16. BREAKFAST Buttered toast with poached eggs, cold roast veal sliced
and warmed up with gravy, potatoes fried. DINNER Roast beef with pota-
toes, peas, tomatoes, corn pudding, lettuce ; watermelon. SUPPER Light bis-
cuit, cold sliced beef, apple snow.

17. BREAKFAST Nutmeg melon, corn oysters, broiled bacon. DINNER
Broiled prairie chicken with currant jelly, Texas baked potatoes, sliced
tomatoes; cake, orange float. SUPPER Spoon biscuit, cold beef, jelly and
cake.

18. BREAKFAST Corn gems, croquettes of mutton, fried apples, fried pota-
toes. DINNER Boiled tongue, whole boiled potatoes, tomatoes stewed; fried
bananas. SUPPER Toasted bread, cold tongue, oatmeal with cream.

19. BREAKFAST Breakfast rolls, fried sweet breads, fried potatoes. DIN-
NER Brown stew, baked potatoes, stewed corn, escaloped tomatoes ; water-
melon. SUPPER Sliced cold beef, biscuit, floating island.

20. BREAKFAST Nutmeg melon, Sally Lunn, broiled beefsteak, potatoes.
DINNER Fresh fish chowder, potatoes whole, peas, boiled onions, tomato

396 A YEAR'S BILL OF FARE.

salad; snowflakes, cake. SUPPER Toasted Sally Lunn, cold pressed meat,

sponge cake ami idly with whipped cream.

21. BREAKFAST Bread puiVs, \<-.\\ cutlets breaded, scrambled eggs. DIN-
NEE Ham or shoulder boiled with cabbage and oilier vegetables, beets
sliced; baked custard. SUPPER Warm biscuits, cold ham, bread and milk
ice-!.

22. &in>fl<vi. BREAKFAST Nutmeg melons, breakfast rolls, cold boiled ham,
shaved t'.imato omelet, corn oysters. DINNER Okra soup, fried gumbo,
boiled chicken, sweet pickles, plain boiled rice; ice-cream cake. SUPPER
Cold rolls, sliced chicken, rice with sugar and cream.

_''!. BREAKFAST Rice cakes, broiled breakfast bacon, fried cabbage. DIN-
NER Chicken escaloped, whole potatoes, string beans, boiled corn in the ear:
"-.' arermelon, plain cake. SUPPER Hot biscuit, cold pressed meat, fried
apples.

24. BREAKFAST Muffins, broiled mutton or lamb chops, rice croquettes
with gravy. DINNER Roast beef with potatoes, cauliflower with sauce, Lima
beans, raw tomatoes ; baked apples with cream. SUPPER Toasted muffins,
sliced beef, jelly, cream.

25. BRKAKFAST Cream toast, broiled steak, fricasseed potatoes. DINNER
Broiled corned beef with turnips, potatoes, stewed beans; bread pudding with
custard, cake. SUPPER Light biscuit, cold corn beef, apple fritters with

sugar.

26. BREAKFAST Waffles, fried chickens with corn dodgers, stewed toma-
toes. , DINNER Broiled prairie chicken with currant jelly, mashed potatoes,
creamed cabbage ; mock strawberries, cake. SUPPER Plain bread, Yankee
dried beef, jelly and cake.

27. BREAKFAST Graham bread, fried fish, potato rissoles. DINNER Fish,
fresh or canned, potatoes boiled in jackets, stewed tomatoes, Lima beans;
watermelon. SUPPER Graham toast, bologna sausage, "vanities" with
jelly.

28. BREAKFAST Bread puffs, fried potatoes, poached eggs. DINNER
Boiled ham or shoulder with vegetables, cucumber salad ; warm gingerbread
and lemonade. SUPPER Light biscuit, shaved ham, blanc mange with jelly
and cake.

29. Sunday. BREAKFAST Xutmeg melon, French pancakes, broiled ham,
sliced tomatoes. DINNER Roast prairie chicken, mashed potatoes, boiled
onions ; peaches and ice-cream. SUPPER Plain bread, sliced chicken, water-
melon.

30. BREAKFAST Corn bread, broiled mackerel, potato cakes. DINNER
Roast beef with potatoes, corn boiled in ear; watermelons, cake. SUPPER
Toast, cold beef, apple fritters.

31. BREAKFAST Breakfast stew, fricasseed potatoes, breakfast rolls. DIN-
NER Boiled ham with cabbage, potatoes, beets, cucumbers; custard pie,
cake. SUPPER Cold rolls, sliced ham, rusk, apple sauce.

BILL OF FARE FOR SEPTEMBER.

1. BREAKFAST Milk toast, broiled steak, fried potatoes. DINNER Chicken
pie, boiled potatoes, young carrots, green corn ; peach short cake. SUPPER
Biscuit, sliced tomatoes, grapes.

2. BREAKFAST Biscuit, broiled bacon, tomatoes. DINNER Beef a la mode,
potatoes boiled, onions baked, egg plant, cabbage salad ; apple pie, mixed
cakes. SUPPER Pop-overs, honey, peaches and cream.

3. BREAKFAST Graham gems, mutton chops, potatoes. DINNER Baked
fish, potatoes, green corn, stewed tomatoes, pickled beets ; peach dumplings
with sauce, cake. SUPPER Oyster stew, crackers, celery, fruit,

4. BREAKFAST Xutmeg melons, corn oysters, steak. DINNER Beef boiled
with cabbage and potatoes, succotash ; apple roly-poly with custard sauce,
sponge cake. SUPPER Sliced beef, peaches and cream.

A YEARS BILL OF FARE. 397

5. Sunday. BREAKFAST Nutmeg melon, vegetable hash, broiled veal cut-
lets, tomatoes fried. DINNER Baked chickens, potatoes, green corn pud'
ding, tomatoes, plum sauce; sliced peaches, ice-cream, cake. SUPPER
Cold chicken, sliced tomatoes, baked pears.

0. BREAKFAST Breakfast rolls, fried liver, fried tomatoes. DINNER Roast
beef, potatoes, green corn, fried egg plant, onion salad; watermelon. SUP-
'PER Toasted biscuit, cold beef, fruit.

7. BREAKFAST Buttered toast, hash, green corn oysters. DINNER Meat
pie, potatoes, young turnips, stewed onions, pickled beets; apple dumplings
with cream sauce, cake. SUPPER Canned salmon, biscuit and jam.

8. BREAKFAST Toasted Sally Limn, chickens broiled, cucumbers. DIN-
NER Roast mutton, baked sweet potatoes, green corn, apple sauce, slaw;
bread pudding with sauce, cake. SUPPER Toasted bread, sliced mutton, baked
pears.

9. BREAKFAST Corn muffins, breakfast stew of mutton, tomatoes. DIN-
NER Veal pot pie, Lima beans, baked ^gg plant; peach meringue, lady cake.
SUPPER Pressed chicken, warm biscuit, baked sweet apples.

10. BREAKFAST Batter cakes, veal croquettes, cottage cheese. DINNER
Boiled or baked fish with potatoes, green corn, tomatoes, slaw ; peaches and
cream, cake. SUPPER Cold tongue, bread and iced milk.

11. BREAKFAST Short cake, mutton chops, potatoes. DINNER Economical
soup, pickled beets ; apple meringue, cake. SUPPER Soused beef, warm
rolls, grapes.

12. Sunday. BPEAKFAST Rolls, breakfast stew, stewed okra. DINNER
Broiled prairie chicken, sweet potatoes, green corn, boiled cauliflower, plum
sauce, cabbage salad; ice-cream, cake. SUPPER Sliced veal, biscuit, baked
pears.

13. BREAKFAST Cream toast, prairie chicken stew, fried potatoes. DINNER
Roast loin of veal, potatoes, baked tomatoes, onions, cabbage ; apple snow,
cake. SUPPER Sliced ho,libut, dry toast, grapes.

14. BREAKFAST Light biscuit, broiled bacon, tomatoes. DINNER Chicken
pie, potatoes, Lima beans, stewed onions, slaw ; mixed cake, custard. SUP-
PER Sliced veal, biscuit, baked pears.

15. BREAKFAST Graham bread, broiled steak, tomatoes. DINNER Boiled
bacon with potatoes and beans, green corn pudding, raw tomatoes, baked
egg plant ; apple pie, cake. SUPPER Raw oysters and sliced lemon, biscuit
and cake.

16. BREAKFAST Hot muffins, fried chicken, fried cabbarge. DINNER
"ilagout of beef, potatoes, carrots, corn ; compote of pears. SUPPER Cold
/Sliced beef, sliced tomatoes, egg rolls.

17. BREAKFAST Buttered toast, poached eggs, broiled ham. DINNER
Devilled crabs, potatoes, corn stewed, onions; apple meringue pie. Sup.
PER Sardines, toast, baked peaches.

18. BREAKFAST Plain bread, green corn fritters, mutton chops. DINNER
Chicken fricassee, mashed potatoes, pickled beets; peach cake with whipped
cream. SUPPED -Sliced veal loaf, warm light biscuit, fried bananas.

19. Sunday. BREAKFAST Nutmeg melon, fried oysters, baked potatoes.
DINNER Baked chickens, sweet potatoes, succotash, baked tomatoes ; frozen
custard, mixed cakes, watermelon. SUPPER Sliced chicken, biscuit, apple
sauce.

20. BREAKFAST Nutmeg melon, corn bread, broiled steak, fried sweet po-
tatoes. D;:?NER Roast beef with potatoes, corn, escaloped cauliflower; wa-
termelon, cake. SUPPER Cold sliced beef, biscuit, floating island.

21. BREAKFAST Hash, fried cabbage, sliced cucumbers. DINNER Meat
pie, young turnips, Lima beans; bread and apple pudding with cream sauce,
cake* SUPPER Sliced dried beef, baked pears, biscuit.

22. BREAKFAST Hot muffins, fricasseed sweetbread, fried apples, fried raw
potatoes. DINNER Boiled beef with soup, potatoes, corn; peaches with
cream, cake. SUPPER Sliced beet', biscuit, sliced tomatoes with cream.

398 A YEARS BILL OF FARE.

23. BREAKFAST Plain bread, corn oysters, fried potatoes, mutton chops.
DINNER Chicken pudding baked, sweet potatoes, corn, tomatoes ; apple frit-
ters with sauce, cake. SUPPER Cold tongue, biscuit, blanc mange with
jelly.

24. BREAKFAST Cream toast, broiled steak, tomatoes. DINNER Baked or
boiled fish, potatoes boiled in jackets, escaloped cauliflower, slaw ; baked cus-
tard, cake. SUPPER Mock strawberries, chipped dried beef, pop-overs.

25. BREAKFAST Bread puffs, codfish, fried potatoes. DINNER Broiled
steak, mashed potatoes, creamed cabbage ; steamed pudding with sauce, cake.
SUPPER Beefsteak toast, rice with milk, fruit.

26. Sunday. BREAKFAST Nutmeg melon, waffles, broiled chicken, toma-
toes. DINNER Veal pot pie, sweet potatoes, corn, baked onions ; peach
pyramid, ice cream. SUPPER Toasted bread, canned salmon, baked pears.

*27. BREAKFAST Breakfast rolls, warmed-over pot pie, fried carrots. DIN-
NER Roast leg of mutton with potatoes, succotash; baked apples, cake.
SUPPER Sliced mutton, warm biscuit, floating island.

28. BREAKFAST Hot muffins, broiled beefsteak, fried raw potatoes. DIN-
NER Meat pie, corn, onions ; corn starch pudding, cake. SUPPER Yankee
dried beef, sliced tomatoes, peaches and cream.

29. BREAKFAST Melons, hot rolls, broiled chickens, sliced tomatoes. DIN-
NER Boiled beef with potatoes, turnips, green corn, pickled beets; apple
pie, cakes. SUPPER Cold corned beef chipped, plain bread sliced thin, rusk,
Btewed pears.

30. BREAKFAST Fruit, broiled bacon, corn bread, fried tomatoes. DIN-
NER Roast lamb with mint sauce, baked potatoes, green corn pudding,
boiled onions, small pickles ; cocoanut pudding, chocolate cake, fruit. SUP-
PER Cold lamb sliced, cottage cheese, light buns, peaches and cream.

BILL OF FARE FOR OCTOBER.

1. BREAKFAST Broiled steak, flannel cakes, fried potatoes. DINNER Baked
or boiled fish, potatoes boiled, fried egg plant; peach pie, cake. SUPPER
Dried beef frizzled, light biscuit, stewed quinces.

2. BREAKFAST Veal cutlets, plain omelet, hot biscuit, fried potatoes. DIN-
NER Boiled mutton with soup, potatoes, turnips, carrots, beets and pickles;
apple dumplings with sauce, cake and fruit. SUPPER Cold mutton sliced,
apple sauce, warm biscuit, cake, jelly.

3. Sinulay. BREAKFAST Broiled oysters, baked apples, corn batter cakes.
DINNER Baked chickens stuffed, Lima beans, baked sweet potatoes, corn,
squash, beets, celery ; frozen peaches, grapes, cake. SUPPER Sardines, bread,
coffee cake, sliced peaches.

4. BREAKFAST Biscuit, broiled bacon, fried potatoes. DINNER Roast beef
vith potatoes, turnips, corn, tomatoes ; bread pudding with sauce, cake, fruit.
SUPPER Sliced beef, bread, cake, stewed peaches.

5. BREAK FAST Hash or beef croquettes, muffins, fried cabbage. DINNER
Meat pie, steamed potatoes, corn, fried egg plant, beets; custard baked, cake,
fruit. SUPPER Sliced tongue, bread, chocolate, blanc mange, rnsk.

6. BREAKFAST Mutton chops broiled, potatoes fried, buttered toast. DIN-
NER Veal pot pie, sweet potatoes, lima beans, tomatoes, pickles; apple frit-
ters with sauce, grape tarts, cake. SUPPER Cold tongue, currant or plum
jelly, baked quinces.

7. BREAKFAST Corn muffins, fried liver, fried sweet potatoes. DINNER
Chicken fricassee, baked potatoes, turnips, beets; rice apples, cake, fruit
SUPPER Chicken pates, peaches with cream, bread.

8. BREAKFAST Waffles, veal cutlets, potato croquettes. DINNER Baked
or boiled fish, mashed potatoes, corn, stewed tomatoes ; rice pudding, cocoa-
nut cake, fruit. SUPPER Canned corned beef sliced, buns, fried apples with
Sugar.

9. BREAKFAST Bread puffs, croquettes of fish with potatoes, tomatoes.

A YEAES BILL OF FARE. 399

DINNER Saturday bean soup, broiled beafsteak, boiled cauliflower, potatoes
"boiled in jackets, pickles; plain boiled pudding with sauce, cake, fruit. SUP-
PEE Beafsteak toast, bread, stewed pears.

10. Sunday. BREAKFAST Baked beans with Boston brown bread, baked apples
with cream. DINNER Oyster soup, roast wild duck, grape jelly, celery,
mashed potatoes and turnips, slaw ; compote of pears, cake. SUPPER Sliced
duck, bread and milk.

11. BREAKFAST Graham gems, broiled mutton chop, croquettes of cold
vegetables. DINNER Roast beef with potatoes, carrots, plain boiled rice;
baked custard, cake, grapes. SUPPER Cold beef sliced, bread, rice fritters
with sugar.

12. BREAKFAST Hash, fried okra, biscuit. DINNER Boiled mutton with
soup, celery, slaw; sliced pineapples, cake. SUPPER Sliced mutton, cottage
cheese, bread, cake, grape jam.

13. BREAKFAST Corn batter cakes, croquettes of mutton and vegetables.
DINNER Beef a la mode, mashed potatoes and turnips, succotash; apples,
.grapes, cake. SUPPER Cold beef, bread, cake, baked pears.

14. BREAKFAST Buttered toast, croquettes of cold beef and vegetables.
DINNER Fried or smothered chickens, mashed potatoes, Lima beans, pickles;
bird's nest pudding, cake. SUPPER Canned corned beef sliced, rolls.

15. BREAKFAST Broiled mutton chops, fried potato cakes, muffins. DIN-
NER Baked or boiled fish, boiled whole potatoes, corn, delicate cabbage;
peach meringue, cake. SUPPER Bologna sausage, toasted muffins, honey.

16. BREAKFAST Plain bread, veal cutlets, breakfast wheat. DINNER Boiled,
beef with vegetables; cocoanut pudding, cake. SUPPER Soused beef, light
"biscuit, fried apples.

17. Sunday. BREAKFAST Vegetable hash, fried oysters, stewed tomatoes.
DINNER Broiled pheasant, sweet potatoes, tomatoes, onion sauce ; peach me-
ringue pie, plum jelly, cake, fruit. SUPPER Cold beef sliced, rusk, baked
apples.

18. BREAKFAST Biscuit, veal cutlets breaded, potatoes. DINNER Roast beef
with potatoes, tomatoes; plain boiled rice, cake. SUPPER Chipped dried
'beef, baked apples, rice waffles with sugar.

19. BREAKFAST Veal croquettes, fried cabbage, fried potatoes. DINNER
Boiled mutton with soup, potatoes, squash ; apple tapioca pudding, cake.
SUPPER Sliced mutton, light buns, fried apples.

20. BREAKFAST Pates of cold mutton, fried potatoes, plain bread. DIN-
NER Boiled corned beef with potatoes, turnips, carrots, ; plain batter pud-
ding, with sauce, cake, fruit. SUPPER Sliced corned beef, grape jam, pop-
overs.

21. BREAKFAST Hot rolls, broiled bacon, fricasseed potatoes. DINNER
Meat pie, boiled onions, stewed tomatoes, beets ; apple dumplings with sauce,
cake. SUPPER Cold pressed meat, cake, stewed grapes.

22. BREAKFAST Plain bread, fried fish, corn dodgers, tomatoes. DINNER
Baked or boiled fish, whole boiled potatoes, tomatoes, creamed cabbage ; mo-
lasses pudding, cake. SUPPER Dried beef frizzled, buns, baked apples. ,

23. BREAKFAST Graham bread, mutton chops, fried potatoes. DINNER
Broiled steak, Heidelberg cabbage, turnips, pickles ; cocoanut pudding, choc-
olate cake, grapes. SUPPER Beefsteak toast, mush and milk, light biscuit,
baked pears.

24. Sunday. BREAKFAST Fried oysters, fried mush, poached eggs. DINNER
Roast wild ducks, grape or plum jelly, mashed potatoes, tomatoes, Lima
beans ; sliced peaches, ice cream, cake, grapes. SUPPER Sliced duck, sliced
tomatoes, sponge cake, jelly.

25. BREAKFAST Corn cakes, broiled ham, tomatoes or potatoes. DINNER
Roasted beef with potatoes, turnips, plain rice boiled ; sago pudding, cake.
SUPPER Cold sliced beef, bread, butter, apple sauce.

26. BREAKFAST Rice cakes, broiled steak, fried potatoes. DINNER Meat

400 A YEARS SILL OF FARE.

pie, Lima beans, stuffed cabbage salad; molasses pudding, cake. SUPPER
Sardines, dry toast, baked appk-.

27. r.REAKKAsr Hash of mutton, Sally Lunn, fried onions. DINNER
Breaded chicken, haked sweet potatoes, tomatoes; baked quinces, cake.
SUPPER Cold presskd meal, rolls, tried apples.

28. BREAKFAST Hot rolls, veal cutlets, fried sweet potatoes. DINNER Rag-
out of beef, potatoes, turnips, tomatoes baked; Italian cream, cake, fruit.
SUPPER Dried beef chipped, preserves with whipped cream.

2!>. BREAKFAST Corn cakes, broiled bacon, omelette. DINNER Baked or
boiled fish, whole potatoes, creamed cabbage, tomatoes, beets; boiled Indian
pudding with sauce, cake. SUPPER Bologna sausage, rusk toasted hot.
quince jelly.

30. BREAKFAST Fruit, rolls, broiled mutton chop, potato croquettes. DIN-
NKR Broiled steak, Saturday bean soup, potatoes, turnips and carrots,
pickles ; warm apple pie, fruit cake. SUPPER Hot biscuit, cold tongue, fried
apples, tea cakes.

31. Sunday. BREAKFAST Baked beans, Boston brown bread, baked apples.
DINNER Stewed oysters, roast veal with sweet potatoes, apple sauce, tomatoes,
cabbage salad ; cold apple pie, jelly cake, grapes and apples. SUPPER Toasted
muffins, sliced veal, bananas.

BILL OF FARE FOR NOVEMBER.

1. BREAKFAST Biscuit, croquettes of veal, breakfast hominy. DINNER
Veal stew, turnips, beets ; baked apples with cream, cake. SUPPER Cold bis-
cuit, bread and milk, fried apples.

2. BREAKFAST Graham gems, fried liver, fried cabbage, raw potatoes fried.
DINNER Baked chicken with potatoes and parsnips, mashed turnips, celery ;
apple dumplings with sauce, cake. SUPPER Light biscuit, cold sliced chick-
en, corn starch blanc mange with jelly.

3. BREAKFAST Breakfast wheat, chicken croquettes, plain bread. DINNER
Boiled leg of mutton with soup, macaroni with cheese, boiled cauliflower,
whole boiled potatoes, slaw ; baked custard, jelly cake. SUPPER Biscuit,
dried beef frizzled, hot short cake, jam.

4. BREAKFAST Corn muffins, broiled liver, hominy. DINNER Veal pot
pie, escaloped oysters, celery, slaw; tapioca cream, cake. SUPPER Toasted
muffins, sliced tongue, rusk, stewed pears.

5. BREAKFAST Buttered toast, poached eggs, warmed-over pot pie. DINNER
Baked or boiled fish, mashed potatoes, tomato sauce, beets; custard pie,
cake. SUPPER Light biscuit, cold pressed meat, bread and milk.

6. BREAKFAST Bread puffs, croquettes of fish, potatoes. DINNER Larded
liver, mashed potatoes, delicate cabbage ; rice pudding, cake. SUPPER Cold
biscuit, apple fritters with sugar, tea cakes.

7. Sunday. BREAKFAST Cream toast, fried chickens, escaloped eggs. DIN-
NER Roast wild goose with apple sauce, celery, turnips, sweet potatoes;
pumpkin pie, cake. SUPPER Tea rolls, cold sliced goose, gelatine blanc

mange.

8. BREAKFAST Corn cake, broiled mutton chops, hominy. DINNER Roast
beef with potatoes, potatoes, turnips, cabbage salad ; lemon pie, farina pud-
ding, cake. SUPPER Cold roast beef, bread fritters, honey.

9. BREAKFAST Sally Lunn, breakfast stew, fried potatoes. DINNER Stewed
beef, mashed boiled onions, mashed potatoes, Lima beans, jelly ; rice apples,
cake. SUPPER Toasted Sally Lunn, sliced cold beef, fried apples, rusk.

10. BREAKFAST Buttered toast, fried pork steak, potato cakes, tomatoes.
DINNER Boiled chicken with soup, plain rice, whole potatoes, slaw ; apple
dumplings, cake. SUPPER Cold chicken, rice fritters, tea cakes.

11. BREAKFAST Waffles, broiled steak, fried potatoes. DINNER Toad-in-
the-hole, whole potatoes, turnips, onion sauce ; cream pie, cake. SUPPER
Cold rolls, canned salmon, black caps.

A YEARS BILL OF FARE. 401

12. BREAKFAST Fried mush, oyster fritters, plain bread. DINNER Baked
or boiled fish, mashed potatoes, canned peas, tomatoes, grape jelly ; cottage
pudding with sauce. SUPPER Eolls, cold mutton sliced, rice fritters, jelly
and cake.

13. BREAKFAST Hot rolls, croquettes of fish, potato cakes. DINNER Eco-
nomical soup ; Estelle pudding, cake. SUPPER Cold rolls, soused beef, stewed
fruit, tea cakes.

14. XuH'f't.f. BREAKFAST Oyster omelet, vegetable hash, baked apples, pota-
toes. DINNER Stewed oysters, roast wild duck, mashed potatoes, boiled
onions, celery; Charlotte russe, fruit cake. SUPPER Cold duck sliced, light-
biscuit, grapes, sponge cake, currant jeliy.

15. BREAKFAST Cream toast, broiled pork, potato cakes. DINNER Ron-t
beef, sweet potatoes, boiled turnips, chicken salad; economical pudding. SUP-
PER Oatmeal mush, cold roast beef, cranberry tarts, cake.

16. BREAKFAST Graham bread, croquettes of duck, potatoes. DINNER
Spiced beef tongue, baked potatoes, macaroni with cheese ; grapes, cake.
SUPPER Toasted Graham bread, cold tongue, baked pears.

17. BREAKFAST Batter cakes, broiled mutton chops, potatoes. DINNER
Oyster pie, baked sweet potatoes, diced turnips, celery; apple pie with
whipped cream. SUPPER Cold rolls, chipped beef, custard cakes, mar-
malade.

18. BREAKFAST Waffles, hash, fried sweet potatoes. DINNER Brown stew,
baked potatoes, plain rice, slaw; pumpkin pie, cake. SUPPER Cold sliced
beef, short cake, jam.

19. BREAKFAST Corn batter cakes, broiled sausage, hominy. DINNER Tur-
bot, mashed potatoes, turnips, Heidelberg cabbage ; prune whip, cake. SUP-
PER Light biscuit, bologna sausage, baked quinces.

20. BREAKFAST Graham gems, veal cutlets, potatoes. DINNER Chicken pot
pie ; warm apple pie, cake. SUPPER 'Toasted gems, dried beef, baked apples.

21. Suiidai/. BREAKFAST Cream toast, broiled oysters with pork, fried raw
potatoes. DINNER Stewed oysters, roast goose, Texas baked potatoes, boiled
onions, cranberry sauce, celery; peach pie, jelly cake. SUPPER Cold bis-
cuit, sliced goose, grapes, cakes.

22. BREAKFAST Breakfast wheat, broiled steak, potatoes, plain bread. DIN-
NER Roast goose warmed over, baked potatoes, macaroni with cheese; grape
pie, cake. SUPPER Buttered oast, cold sliced goose, fried apples, rusk.

23. BREAKFAST Corn gems, fried liver, beefsteak, potatoes. DINNER Roast
pork with sweet potatoes or parsnips, tomatoes, beets, apple sauce ; bread and
fruit pudding, cake. SUPPER Toasted gems, dried beef, canned fruit.

24. BREAKFAST Pates of pork, fried sweet potatoes, plain bread. DIN-
NER Beef a la mode, steamed potatoes, Heidelberg cabbage, beets, plain rice;
cocoanut pudding, cake. SUPPER Cold meat, rice fritters, baked apples.

25. Tkanksyiviny dfuj. BREAKFAST Grapes, oatmeal with cream, panned
oysters with toast, hot rolls, broiled mutton chops, raw potatoes fried.
flannel cakes with maple syrup or honey. DINNER Turtle, chicken, ' o"
oyster soup, baked fish if large an.d fresh, or stewed if canned (cod, hal-
ibut, or salmon.) mashed potatoes, celery, roast turkey, baked sweet pota-
toes. Lima beans, stewed tomatoes, onions, beets, cranberry sauce, cabK
salad, green pickles; pumpkin pie, mince pie, plum pudding, ici-cream. a^-
sorted cakes, oranges and grapes, nuts. SUPPER Light biscuit, shaved cold
turkey, currant jelly, cheese sandwiches, tea cakes, apples and jelly.

26. BREAKFAST Buttered toast, turkey hash or croquettes of meat and
vegetables. DINNER Escaloped turkey, turnips, beets, potatoes, slaw, corn
starch pudding, cakes. SUPPER Light biscuit, cold turkey, cranberry sauce,
Welsh rarebit.

27. BREAKFAST Corn bread, broiled spare ribs, potatoes. DINNER Turkey
sou}), venison steak, potatoes a la pancake, carrots, boiled beets; custard
pie, cake. SUPPER Cold rolls, cold tongue, mush and milk.

28. Sunday. BREAKFAST Graham gems, veal cutlets, omelet, DINNER

402 A YEARS BILL OF FARE.

Oyster roll, cold sliced tongue, turnips mashed, baked sweet potatoes, cel-
ery ; pumpkin pie, grapes, cake. * SUPPER Light biscuit, cold tongue, cur-
rant jelly, cake.

29. BREAKFAST Buttered toast, fried venison, fried sweet potatoes. DIN-
NER Roast mutton, baked potatoes, baked turnips, plum jelly; grapes,
chocolate cake. SUPPER Light biscuit, sliced mutton, doughnuts,

30. BREAKFAST Hot rolls, mutton croquettes, potatoes. DINNER Boiled
corned beef with turnips and potatoes, pickled beets. Chili sauce; peach
roll. SUPPER Cold rolls, sliced corn beef, baked apples, rusk.

BILL OF FARE FOR DECEMBER.

1. BREAKFAST Corn batter cakes, devilled oysters, fried potatoes. DIN-
NER Chicken pie with oysters, canned Lima beans, cabbage salad ; pump-
kin pie. cake, SUPPER Hot tea rolls, bologna sausage, canned fruit, cake.

2. BREAKFAST Buckwheat cakes, sausage, croquettes of hominy. DINNER
Veal pot-pie, canned tomatoes, apple sauce ; eggless plum pudding, jelly cake.
SUPPER Biscuits, frizzled beef, fried apples, cake.

3. BREAKFAST Waffles, broiled steak, omelet. DINNER Stewed fish,
mashed potatoes, celery, turnips ; baked apple dumplings with solid sauce,
cake. SUPPER Toast, pressed meat, cream fritters, apple jelly.

4. BREAKFAST Graham bread, broiled spare ribs, fried raw potatoes. DIN-
NER Broiled beefsteak, Heidelberg cabbage, potato souffle, turnips, celery;
molasses pudding, cake. SUPPER Toasted Graham bread, cold tongue, float-
ing island.

5. Sunday. BREAKFAST Flannel cakes, beefsteak toast, potato cakes. DIN-?
NER Roast haunch of venison, mashed potatoes, tomatoes, apple sauce, cel-
-ery ; fig pudding with lemon sauce, cake. SUPPER Tea buns, cold venison,
canned fruit, lady fingers.

6. BREAKFAST Cream toast, fricatelli, potato cakes. DINNER Baked veal,
potatoes, plain boiled rice ; peach roll, cake. SUPPER Cold veal sliced, but-
tered, toast jelly and cake.

7. BREAKFAST Sally Lunn, veal patties, corn dodgers. DINNER Veal pie,
carrots, boiled beets ; crumb pie, cake. SUPPER Toasted Sally Lunn, baked
apples and buns.

8. BREAKFAST Corn muffins, breaded veal, cutlets, Saratoga potatoes. DIN-
NER Stewed oysters, roast mutton with potatoes, tomatoes, celery ; pine-
apple ice-cream, jelly cake. SUPPER Toasted muffins, cold mutton sliced,
apple croutes.

9. BREAKFAST Hot rolls, cracked wheat, breakfast stew. DINNER Roast
quails, baked potatoes, Lima beans, celery ; pumpkin pie, cake. SUPPER
Cold rolls, cold tongue sliced, baked apples, tea cakes.

10. BREAKFAST Buckwheat cakes, smoked sausage broiled, hominy croe
quettes. DINNER Baked or boiled fish, mashed potatoes, squash, cabbag-
salad ; hot peach pie wih cream, cake. SUPPER Light biscuit, oyster
steamed, canned fruit with cake.

11. BREAKFAST Buckwheat cakes, rabbit stewed, potato cakes. DINNER
Chicken fricassee, baked potatoes, baked turnips ; cottage pudding with sauce,
cake. SUPPER French rolls, Welsh rarebit, jam.

12. Sunday. BREAKFAST Muffins, broiled spare ribs, fried potatoes. DIN-
NER Roast turkey garnished with fried oysters, mashed potatoes, turnips,
cranberry sauce, celery, English carrot pudding. SUPPER Light biscuit, cold
turkey, jelly and cake.

13. BREAKFAST Buttered toast, fried apples, cold turkey broiled. DIN-
NER Roast turkey warmed over, potatoes whole, canned corn ; canned fruit
and cream. SUPPER Cold turkey, mush and milk, buns, jam.

14. BREAKFAST Plain bread, fried corn, mush, breakfast bacon, fried
cabbage. DINNER Roast beef with potatoes, canned tomatoes, creamed cab-

A TEAR'S BILL OF FARE. 403

bage, mince pie, cake. SUPPER Hot short cake, boiled oysters on the half
shell, tea rolls, canned fruit.

15. BREAKFAST Crumb griddle cakes, breakfast stew, fried potatoes. DIN-
NER Boiled corned beef with turnips, potatoes and cabbage; baked apple
dumplings with sauce, cake. SUPPER Biscuit, cold beef, canned cherries.

16. BREAKFAST Graham rolls, croquettes of codfish with potatoe. DIN-
NER Baked chickens with parsnips, mashed potatoes, celery, currant jelly ;
preserves with whipped cream. SUPPER Plain bread, cold chicken, toasted
rusk, jelly.

17. BREAKFAST Cream toast, broiled steak, potatoes. DINNER Steamed
fish, steamed potatoes, celery, Lima beans, stewed tomato ; mince pie. SUP-
PER Cold rolls, chicken pates, baked apples.

18. BREAKFAST Waffles, croquettes of fish, fried potatoes. DINNER Sat-
urday bean soup, broiled venison steak, mashed potatoes, beets; vinegar pie,
cake. SUPPER Toast, cold ham, buns, jelly.

19. Sunday. BREAKFAST Buttered toast, broiled oysters, potato cakes, fried
parsnips. DINNER Roast domestic ducks, mashed potatoes and turnips,
boiled onions, celery sauce, plum jelly ; fig pudding with lemon sauce, cake.
SUPPER Tea rolls, salmi of duck, apple croutes.

20. BREAKFAST Corn batter cakes, broiled bacon, potatoes. DINNER Roast
spare rib, baked potatoes, salsify, cabbage salad ;plain Indian pudding with
sauce. SUPPER Biscuit, cold pressed meat, sliced apples.

21. BREAKFAST Johnny cake, sausage, hominy croquettes. DINNER
Roast rabbits, baked potatoes, slaw; apple meringue pie, jelly cake. SUP-
PER Light biscuit, dried beef frizzled.

22. BREAKFAST Fried pork steak, fried raw potatoes, fried cabbage. DIN-
NER Venison roast with potatoes, boiled onions, plum jelly ; chocolate pud-
ding, cake. SUPPER Sliced venison with jelly, sweet wafers, canned fruit.

23. BREAKFAST Breakfast stew of cold venison, fried potatoes, Indian pan-
cakes. DINNER Spanish pot-pie, canned tomatoes; starch pudding. SUP-
PER Graham mush and milk and jam.

24. BREAKFAST Sally Lunn, broiled beefsteak, potatoes a la Lyonnaise, bread
cakes with syrup. DINNER Chicken soup, chicken dressed with parsley and
egg sauce, potatoes, salsify, slaw ; hot apple pie with cream. SUPPER Cold
chicken, French rolls, apple sauce.

25. Christmas. BREAKFAST Grapes and bananas, broiled oysters on toast,
waffles with honey. DINNER Raw oysters served with sliced lemon : turtle
soup ; baked fresh fish ; roast turkey garnished with fried oysters, mashed
potatoes, Lima beans, pickled beets, mayonaise of chicken salad, celery, cran-
berry sauce; Christmas plum pudding with rich sauce; mince pie, sponge
and lady cake mixed, fruit and nuts. SUPPER OR LUNCHEON Curried oys-
ters, Vienna rolls, slaw, apple trifle with whipped cream, lady fingers, cake.

26. Sunday. BREAKFAST Corn muffins, oysters in shell, croquettes of tur-
key, potato rissoles. DINNER Turkey soup, quail on toast, walled oysters,
boiled onions, celery and slaw ; ice-cream, cake. SUPPER Bread and milk,
lemon fritters with sugar, rusk.

27. BREAKFAST Buckwheat cakes, broiled spare ribs or sausage, pates of
turkey hot with gravy, horniny. DINNER Escaloped turkey, baked pota-
toes, canned corn ; mince pie, cakes. SUPPER Biscuit, cold tongue, cakes.

28. BREAKFAST Hot rolls, fried liver, oyster omelet. DINNER Oyster soup,
roast pig (garnished with boquettes of beets, carrots and green picklea
carved), whole steamed potatoes, parsnips, beets, macaroni with cheese ;
peach pie with cream. SUPPER Cold rolls.sliced tongue, apple croutes, cake.

29. BREAKFAST Cream toast, veal, sweet breads, potatoes " fried whole."
DINNER Mutton soup, mutton dressed with caper sauce, baked potatoes,
canned peas, celery, cranberry jelly; cocoanut pudding, cake. SUPPER Cold
mutton, short cake with jam.

30. BREAKFAST Graham gems, broiled veal cutlets, fried potatoes. DIN*
HER Roast stuffed chicken, mashed potatoes, salsify, canned corn, currant

404 A YEARS BILL OF FARE.

jelly, celery; prairie plum pudding. SUPPER Raw oysters, French rolls,
jellied chicken, grape jelly, assorted cakes.

31. liiniAKr AST Fried oysters, potatoes a la Duchesse, waffles with maple
syrup, linked apples. ]>INNER Boiled fish with Hollandaise sauce, steamed
potatoes, canned tomatoes, canned succotash; queen of puddings. SUPPER
Fricasseed oysters, slaw, celery, wattles and honey, canned pears.

NOTK. Observe that these bills of fare are made with ( ivi< -rence to the ordinary

routine of the week in the kitchen, the meals for each day being planned to save labor
and fuel, and to interfere as little as possible with the special work of the day. Thus
Monday's bill of fare will not fit any other day of the week, if Monday is set apart as
washing day. The housekeeper should aim "at variety on successive meals rather
than in the same meal, remembering that a few dishes d a; ntiiy cooked and served make
a far more attractive dinner than many dishes less perfectly cooked and served.

ADDITIONAL BILLS OF FARE.

NEW YEAR'S TABLE. When receiving calls on New Year's day, the table
should be handsomely arranged and decorated, and provided with rather
substantial dishes, such as would suit the taste of gentlemen. Too great
profusion, especially of cakes, confectionery, and ices, is out of taste. Selec-
tions may be made from the following : Escaloped oysters ; cold tongue,
turkey, chicken, and ham, pressed meats, boned turkey, jellied chicken;
sandwiches or wedding sandwich rolls; pickled oysters, chicken and lobster
salads, cold slaw garnished with fried oysters ; bottled pickles, French or
Spanish pickles; jellies; charlotte-russe, ice-creams, ices; two large hand-
some cakes for decoration of table, and one or two baskets of mixed cake,
fruit, layer, and sponge cake predominating ; fruits ; nuts ; coffee, chocolate
with whipped cream, lemonade.

REFRESHMENTS. For small evening parties, sociables, receptions, etc.,
where the refreshments are handed round or are served on a sideboard, and
are of a simple character, every thing should be excellent in the highest
degree, delicately prepared, and attractively served. Sandwiches and coffee,
chocolate or tea, a variety of nice cake, jellies, ice-cream or ices, and fruits
are appropriate. For a more pretentious occasion, a simple table prettily
decorated with flowers, and set with fruit, lobster salad, chicken croquettes,
pickled oysters, and one or two kinds of ice-creani and cake, and coffee and
tea is quite enough.

REFRESHMENTS FOR TWENTY. For a company of twenty allow one gallon
oysters, four chickens and eight bunches of celery for chicken salad, fifty
sandwiches, one gallon of ice-cream, two molds charlotte-russe, two quarts
of lemon jelly, one light and one dark fruit cake, two layer cakes, and one
white or sponge cake; for coffee use one and a half pints ground coffee and
one gallon of water; fruit cake especially, and, indeed, all rich cake, should
be cut in thin slices with a keen-edged knife ; a small piece of each variety is
always preferred to a plate overloaded with one or two kinds.

REFRESHMENTS FOR A HUNDRED. For a larger company of a hundred the
refreshments maybe more elaborate: Two gallons of pickled oysters; two
large dishes of lobster salad; two small hams boiled and sliced cold, five cold
tongues sliced thin, twelve chickens jellied or pressed, each dish garnished
with sprigs of parsley, slices of lemon and red beets, or curled leaves of
celery, or the tender center leaves of lettuce ; two gallons of bottled pickles
or a gallon and a half of home-made ; twelve dozen biscuit sandwiches ; five
quarts jelly, four gallons ice-cream ; fifteen large cakes, to be made from
recipes for rich fruit, delicate, layer, and sponge cakes; twelve dozen ^each of
almond macaroons and variety puffs; four large dishes of mixed fruits; five
pounds roasted coffee and five gallons water, which should be served at the
beginning, and six gallons of iced lemonade to serve at the close.

REFRESHMENTS FOR ONE HUNDRED AND SEVENTY-FIVE. Six gallons oys-
ters; three small hams, five large turkeys, ten tongues; six chickens and
twelve bunches of celery for salad; three gallons pickles; seventeen dozen

BILLS OF FARE. 405"

buns-, twelve loaves bread made in wedding sandwich rolls or in plain sand-
wiches; twenty-two large cakes; fifteen dozen large oranges sliced, seventeen
dozen mernigues, ilfieen dozen pears, thirty pounds grapes ; seven gallons ice-
cream and four gallons lemon ice ; coffee made of twelve pints ground coffee
and eight gallons water; serve coffee at the beginning, and lemonade at the
close.

FOR THE PICNIC.

In the "Sunny South," picnics are in order as early as April, but in the
more northern latitudes should never be attempted before the latter part of
May or June, and September and October are the crowning months for them
around the northern lakes, where hunting and fishing give zest to the sports.
First, be up "at five o'clock in the morning," in order to have the chicken,
biscuit, etc., freshly baked. Provide two baskets, one for the provisions, and
the other for dishes and utensils, which should include the following: Table-
cloth and an oil-cloth to put under it, napkins, towels, plates, cups, forks, a
few knives and table-spoons, tea-spoons, sauce dishes, tin cups (or tumblers, if
the picnickers are of the over-fastidious variety); a tin bucket, for water, in
which a.bottle of cream, lemons, oranges, or other fruit may be carried to the
scene of action; another with an extra close cover, partly filled with made
chocolate, which may be readily reheated by setting in an old tin pail or pan
in which water is kept boiling a la custard-kettle; a frying-pan; a coffee-pot,
with the amount of prepared coffee needed tied in a coarse, white flannel
bag; a tea-pot, with tea in a neat paper package; tin boxes of salt, pepper,
and sugar; a tin box for butter (if carried) placed next to block of ice, which
should be well wrapped with a blanket and put in a shady corner of the pic-
nic wagon. For extra occasions, add a freezer filled with frozen cream, with
ice well packed around it, and heavily wrapped with carpeting. To pack the
basket, first put in plates, cups, and sauce dishes carefully with the tow-
els and napkins, and paper if needed; then add the rest, fitting them in
tightly, and covering all with the table-cloth, and over it the oil-cloth. Tie
the coffee and tea-pots, well wrapped up, and the frying-pan to the handles.
Pack provision basket as full as the law allows, or as the nature of the occa-
sion and the elasticity of the appetites demand.

The following bills of fare may be picked to pieces and recombined to suit
tastes and occasions :

SPRING PICNICS. Cold roast chicken ; ham broiled on coals ; fish fried or
broiled; sardines; tongue; hard boiled eggs; eggs to be fried or scrambled;
Boston corn bread ; buttered rolls ; ham sandwiches prepared with grated
ham ; orange marmalade ; canned peaches ; watermelon and beet sweet-
pickles ; euchered plums; variety or bottled pickles; chow-chow; quince
or plum jelly; raspberry or other jams; Scotch fruit, rolled jelly, chocolate,
Minnehaha, old-fashioned loaf, and marble cake ; coffee, chocolate, tea; cream
and sugar; salt and pepper; oranges.

SUMMER PICNICS. Cold baked or broiled chicken ; cold boiled ham ;
pickled salmon; cold veal loaf; Parker House rolls; light bread; box of
butter; green corn boiled or roasted; new potatoes; sliced tomatoes; sliced
cucumbers; French and Spanish pickles; peach and pear sweet-pickles;
lemon or orange jelly; strawberries, raspberries, or blackberries ; lemonade;
soda-beer or raspberry vinegar; coffee and tea; ice-cream; lemon or straw-
berry-ice ; sponge, white, Buckeye, or lemon cake ; watermelon, muskmelon,
nutmeg-melon.

FALL PICNICS. Broiled prairie chicken; fish chowder; clam chowder;
clams roasted or fried; beef omelet; cold veal roast; sardines; cold roast
chicken; pot of pork and beans; rusk, Minnesota rolls, Boston brown bread;
potatoes, Irish or sweet, roasted in ashes; egg sandwiches (hard-boiled eggs,
sliced, sprinkled with pepper and salt, and put between buttered bread);
mangoes ; piccalilli ; Chili sauce ; quince marmalade ; baked apples ; musk
and nutmeg-melon; crab apple jelly; grape jelly; black, orange, velvet,
sponge, and three-ply cake ; combination pie.

FRAGMENTS.

Mother's hash does n't taste of soap grease, rancid butter, spoiled cheese,
raw flour, boarding-house skillets, hotel coffee, garden garlics, bologna sau-
sage, or cayenne pepper; neither is it stewed and simmered and simmered
and stewed, but is made so nicely, seasoned so delicately, and heated through
so quickly, that the only trouble is, "there is never enough to go round."
Cold meat of any kind will do, but corned beef is best ; always remove all
surplus fat and bits of gristle, season with salt and pepper, chop fine, and to
one-third of meat add two-thirds of chopped cold boiled potato, and one
onion chopped very fine ; place in the dripping-pan, dredge with a little
flour, and pour in at the side of the pan enough water to come up level with
the hash, place in oven, and do not stir; when the flour is a light-brown, and
has formed a sort of crust, take out. add a lump of butter, stir it through
several times, and you will have a delicious hash. Or, by cooking longer, it
may be made of cold raw potatoes, which peel, slice, and let lie in salt and
water a half hour before chopping. If of meat and potatoes, always use the
proportions given above, and before chopping, season with pepper and salt,
and a chopped onion if you like (if onions are not to be had, take them out
of pickle jar), place in hot skillet with just enough water to moisten, add a
little butter or some nice beef drippings, stir often until warmed through,
cover and let stand on a moderately hot part of the stove fifteen minutes.
When ready to dish, run the knife under and fold as you would an omelet,
and serve hot with tomato catsup. In making hash meats may be combined
if there is not enough of a kind. Do not make hash or any other dish greasy.
It is a mistaken idea to think that fat and butter in large quantities are
necessary to good cooking. Butter and oils may be melted without changing
their nature, but when cooked they become much more indigestible and
injurious to weak stomachs.

AFTER THANKSGIVING DINNER,

a most excellent hash may be made thus: Pick meat off turkey bones, shred
it in small bits, add dressing and pieces of light biscuit cut up fine, mix
together and put into dripping-pan, pour over any gravy that was left, add
water to thoroughly moisten, but not enough to make it sloppy ; place in a
hot oven for twenty minutes, and, when eaten, all will agree that the turkey
is better this time than it was at first; or warm the remnants of the turkey
over after the style of escaloped oysters (first a layer of bread-crumbs, then
minced turkey, and so on) ; or add an egg or two and make nice breakfast
croquettes. The common error in heating over meats of all kinds is pitting
(406)

FRAGMENTS. 407

into a cold skillet, and cooking a long time. This second cooking is more
properly only heating, and should be quickly done. All such dishes should
be served hot with some sort of tart jelly. Always save a can of currant
juice (after filling jelly cups and glasses), from which to make jelly in the
winter, and it will taste as fresh and delicious as when made in its season.

ALWAYS SAVE

all the currants, skimmings, pieces, etc., left after making jelly, place in a stone
jar, cover with soft water previously boiled to purify it, let stand several
days ; in the meantime, take your apple peelings, without the cores, and put
on in porcelain kettle, cover with water, boil twenty minutes, drain into a
large stone jar ; drain currants also into this jar, add all the rinsings from
your molasses jugs, all dribs of syrups, etc., and when jar is full, drain off
all that is clear into vinegar keg (where, of course, you have some good cider
vinegar to start with). If not sweet enough, add brown sugar or molasses 1 ,
cover the bung-hole with a piece of coarse netting, and set in the sun or by
the kitchen stove. In making vinegar always remember to give it plenty oi
air, and it is better to have the cask or barrel (which should be of oak) only
half full, so that the air may pass over as large a surface as possible. Vine-
gar must also have plenty of material, such as sugar, molasses, etc., to work
upon. Never use alum or cream of tartar, as some advise, and never let your
Finegar freeze. Paint your barrel or cask if you w r ould have it durable.
Company, sickness, or other circumstances may prevent making

SWEET PICKLES

in their season, but they can be prepared very nicely at any time, by taking
pear, peach, plum, or apple preserves, and pouring hot spiced vinegar over
them ; in a few days they will make a delightful relish. It very often hap-
pens in putting up cucumber pickles that you can only gather or buy a few
at a time ; these can be easily pickled in the following manner : Place in a
jar, sprinkle with salt, in the proportion of a pint salt to a peck cucumbers,
cover with boiling water, let stand twenty-four hours, drain, cover with
fresh hot water ; after another twenty-four hours, drain, place in a jar, and
cover with cold, not very strong vinegar ; continue to treat each mess in this
manner, using the two jars, one for scalding and the other as a final recep-
tacle for the pickles, until you have enough, when drain and cover with
boiling cider vinegar, add spices, and in a few days they will be ready for
use. Never throw away even

A CRUMB OF BREAD,

but save it and put with other pieces ; if you have a loaf about to mold, cnt
in thin slices, place all together in a dripping-pan and set in oven to dry>
and you will find that when pounded and rolled it will be very nice for
dressing, stuffing, puddings, griddle-cakes, etc. When to be used for bread-
ing meats, etc., it must be made very fine. Keep in a covered box, or in a
paper bag tied securely and hung in a dry place. It is much more economi-
cal to prepare meats with a dressing of some kind, since they "go so much,
further. "

406 F A GUESTS.

SAUSAGE TOAST is made by scalding the sausages in boiling water, frying-
to light brown, chop fine, and spread on bits; of toast.

H \ M 1- \i.i.s. < 'hop line, cold, conked ham ; add an egg for each person, aiul
a little flour: heat together, make into l>alh. and t'ry bro\vn in hot h,utter.

( '<>KN-Mr. \i, 'AKI-;. Two-thirds cup hiitter, one cup sugar, three cgL's
beaten separately, t\vo and a lialf cups corn nu-al, one and a half of flour,
two of sweet milk, two tea-spoons civam tartar, one of soda.

PHILADELI'III \ Sri; APPLE. Mix potatoes (or any cold vegetables) and meat,
turn into a skillet with meat gravy from previous day. Stir up until dry
and crisp, resembling a very dry hash ; serve in small deep dish.

To CLARIFY MOLASSES. Heat over the tire and pour in one pint of swcr-t
milk to each gallon of molasses. The impurities rise in scum to the top,
which must be skimmed off before the boiling breaks it. Add the milk as
soon as placed over the fire, mixing it thoroughly with the mobiles.

CUCUMBER RELISH may be made of the large cucumbers. Pare and cut in
two. take out seeds, and grate, strain out most of the water, season highly
with pepper and salt, add a little sugar, and as much vinegar as you. have
cucumbers ; put in small bottle and seal.

BEEFSTEAK TOAST. Chop cold steak or tongue very fine, cook in a little
water, put in cream or milk, thicken, season with butter, salt, and pepper,
and pour it over slices of toast. Prepare boiled ham in the same way, adding
the yolk of an egg.

BREAKFAST PUFFS may be made on baking day, by taking up a little
dough, pulling out to thickness of doughnuts, cut* two and one-half inches
in length, drop in boiling lard, and fry like doughnuts; to be eaten with
butter like biscuit.

SHELLED ALMONDS are more economical for use in cakes. One poun-1
of unshelled almonds only makes six and one-half ounces or one coffe-cup-
ful when shelled, while the unshelled are generally only double the price,
and sometimes not that per pound.

MIXED SANDWICHES. Chop fine, cold ham, tongue and chicken ; mix with
one pint of the meat half a cup melted butter, one table-spoon salad-oil, one
of mustard if desired, the yolk of a beaten egg, and a little pepper ; spread
on bread cut thin and buttered. Ham alone may be prepared in this way.

STEAK PUDDING. Mix one quart flour, one pound suet (shredded fine\ a
little salt, and cold water to make stiff as for pie-crusfc, roll out half an inch
thick ; have steak (beef or mutton) well seasoned with pepper and salt, lay
them on the paste and roll it up. tie in a cloth, and boil three hours. Some
add a few oysters and a sliced onion to the steak.

MUTTON PIE AND TOMATOES. Spread the bottom of a baking-dish with
"bread-crumbs, and fill with alternate layers of cold roast mutton, cut in thin
slices, and tomatoes, peeled and sliced ; season each layer with pepper, salt
and bits of butter. The last layer should be of tomatoes spread with bread-
crumbs. Bake three-quarters of an hour, and serve immediately.

LANCASHIRE PIE. Take cold beef or veal, chop, and season as for hash;
have ready hot mashed potatoes seasoned as if for the table, and put in a
shallow baking-dish first a layer of meat, then a layer of potatoes, and so on,
till dish is heaping full ; smooth over top of potatoes, and make little holes
in which place bits of butter; bake until a nice brown.

BREAD-CRUMBS FOR PASTRY. Many puddings that are commonly baked in
a crust, such as cocoa-nut, potato, apple, and lemon, are equally as good and
more wholesome, made by strewing grated bread-crumbs over a buttered
pie-plate or pudding-dish to the usual depth of crust ; pour in the pudding,
strew another layer of bread-crumbs over the top, and bake.

SQUAB PIE. Trim a deep dish with paste as for chicken pie. put in a layer
of sliced sour apples, season with sugar and spice ; add a layer of fresh, rather
lean pork, sliced thin, seasoned with salt and pepper; and thus place alter-
nate layers of apple and pork until the dish is nearly full ; put in a little
water and cover with paste ; bake slowly until thoroughly done.

FRAGMENTS. 409

MARSH MALLOW PASTE. Dissolve one pound of clean gum arable in one
quart of water; strain, add one pound of refined sugar, and place over the
fire, stirring continually until the sugar is dissolved and the mixture has be-
coine the consistency of honey. Next, add gradually the whites of eight
eggs well beaten, stirring the mixture all the time, until it loses its sticki-
ness and does not adhere to the ringers when touched. The mass may now
be poured out into a pan or box. slightly dusted with starch, and when cool
divided, into small squares.

APPLE CROUTES. Pare, halve and core good smooth apples, cut slices of
bread, without crust, to fit the fiat side of each half apple; dust the apple all
over with sugar, a little nutmeg or cinnamon, arrange these or. the slices of
bread in a pie plate, bake in a moderate oven. The apples will retain their
-hape, and if peeled with care or carved lightly in shells or other fanciful
designs make a very presentable dish for tea or a hasty lunch, beside being
simple and healthy.

ECONOMICAL IXPIAX PUDDIXG. Scald one quart of sweet milk, into it stir
five rounded tablespoons Indian meal, one teacup brown sugar or five table-
spoons molasses, one teaspoon ginger, and a little salt; put in moderate oven
to bake, and in half an hour stir in one cup cold rich milk; bake two hours.
This is much improved by adding a teacup of raisins when the cold milk is
added. Serve with cream or hot sauce.

SOUSED BEEF left after soup. Cut the meat and bristle off bone in small
pieces, salt, pepper and spice with mace, and pour over it hot vinegar, or an
-equal quantity of water and strong vinegar will be better. Good for supper;
may be warmed over for breakfast.

Ax ECONOMICAL DISH. Season mashed potatoes with salt, pepper, butter
.and cream: place a layer in a pie dish; upon this place a layer of cold
meat or fish, finely chopped, then alternate until dish is full; then strew
bread crumbs over top and bake brown.

To REGULATE TIME ix COOKERY. Mutton A leg of eight pounds will re-

-quire two hours and a half; a chine or saddle of ten or eleven pounds, two

hours and and a half; a shoulder of seven pounds, one hour and a half ; a.

loin of seven pounds, one hour and three-quarters ; a neck and breast, about

the same time as a loin.

Beef The sirloin of fifteen pounds, from three hours and three-quarters to
four hours ; ribs of beef, from fifteen to twenty pounds, will take three hours
to three hours and a half.

Vt-al A fillet, from twelve to sixteen pounds, will take from four to five
hours, at a good fire ; a loin T upon the average, will take three hours ; a
.shoulder, from three hours to three hours and a half; a neck, two hours; a
breast, from an hour and a half to two hours.

Liiinb Hind-quarter of eight pounds will take from an hour and three-
quarters to two hours; fore-quarter of ten pounds, about two hours; leg of
five pounds, from an hour and a quarter to an hour and a half; shoulder or
breast, with a quick fire, an hour.

Pork A leg of eight pounds will require about three hours; griskin, an
hour and a half; a spare-rib of eight or nine pounds will take from two hours
and a half to three hours to roast it thoroughly; a bald spaiv-rib of eight
pounds. -an hour and a quarter; a loin of five pounds, if very fat. from two
hours to two hours and a half; a sucking pig, of three weeks old, about an
.hour and a half.

Pon'tfi; A very large turkey will require about three hours; one of ten
pounds, t\vo hours ; a small one an hour and a half.

A full-grown fowl, an hour and a half; a moderate sized one, an hour and
a quarter.

A pullet, from half an hour to forty minutes.

A goose full-grown, two hours.

A duck, full size, from an hour and a quarter to one hour and three
quarters.

410 FRAGMENTS.

Venison A buck haunch which weighs from twenty to twenty-five pounds
will take about four hours and a half roasting ; one from twelve to eighteen
pounds, will take three hours and a quarter.

A LUNCH DISH. Chop the lean of cold roast beef or steak very fine, sep-
arating it first from all the fat; nearly fill a pudding dish with cold boiled or
baked macaroni ; in the center put chopped beef, carefully flavored with
salt, pepper, thyme, and, if to your taste, a little liquor poured off from
canned tomatoes. Pour sour stock or gravy over beef and macaroni, cover
with bread crumbs, over which pour two tablespoonfuls of melted butter,
and bake half an hour.

SOYER'S RECEIPT FOR COOKING EGGS. Take two or three large onions, slice-
them very thin, and fry till a nice brown. Have ready three or four hard-
boiled eggs cut in slices, and a cupful of nice gravy, with a little flour of ar-
rowroot mixed with it ; add the eggs to the onions, then pour in the gravy,
and stir in all till the gravy has thickened, Serve very hot. If a white in-
stead of a brown dish is wished for, the onions must be stewed in butter, and
the sauce made of veal broth mixed with a little milk and flour. Pepper
and salt to taste.

ASPIC JELLY. To three pints of clear stock (that made from knuckle of
veal is good) add two ounces of gelatine that has been softened in cold
water. Beat up the whites and shells of two eggs and one yolk; add them
to the stock, and put into a saucepan, with a tablespoonful of catsup, one of
vinegar, and a teaspoonful each of savory, thyme, marjoram and parsley,
and a smaller quantity of mace, cloves, allspice, white pepper and salt,
and one wineglass of wine. Set it over a slow fire, stirring till it boils ;
let it cook slowly for a few minutes, giving it constant attention ; then
set it aside to settle; strain it through a coarse cloth or a fine sieve, and
set it away to harden. It should be perfectly clear, and may be cut into
blocks or dice for garnish, or cut into thin slices and alternated with
slices of ham or beef, or it may be melted and poured upon chopped chicken
in a mold. There are many other ways in which it may be useful and orna-
mental. It is very nourishing, and generally very acceptable to sick per-
sons, especially if given to them in small quantities ice-cold.

To MAKE KITCHEN VEGETABLES TENDER. When peas, beans, etc., do not
boil easily, it has usually been imputed to the coldness of the season, or
the rains. This peculiar notion is erroneous. The difficulty of boiling
them soft arises from an excess of gypsum imbibed during their growth. To
correct this, throw a small quantity of carbonate of soda (common baking
soda) into the pot along with the vegetables.

To KEEP CHEESE MOIST. Many housekeepers complain that their cheese
becomes dry, and some use a kind of bell-glass to put their cheese in. A
very simple expedient will keep cheese in the best condition. Take a linen
cloth, or cheese cloth, dip it in w r hite wine, squeeze out excess of wine, and
wrap up the cheese in it. By doing this the cheese is not only kept moist,
but its flavor is improved.

To CLEAN VEGETABLES OF INSECTS. Make a strong brine of one pound and
a half of salt to one gallon of water, into this place the vegetables with the
stalk ends uppermost, for two or three hours ; this will destroy all the in-
sects which cluster in the leaves, and they w T ill fall out and sink to the bot-
tom of the water.

To DRESS SALT MACKEREL. Take mackerel from the salt, and lay them in-
Bide downward in a pan of cold water for two or three days; change the
water once or twice, and scrape the fish clean without breaking it. When*
fresh enough, wipe one dry and hang it in a cool place ; then fry or broil ; or
lay one in a shallow pan, the inside of the fish down; cover it with hot
water, and set it over a gentle fire or in an oven for twelve or fifteen
minutes; then pour off the water, turn the fish, put bits of butter in the
|jan, and over the fish sprinkle pepper, then let it fry for five minutes, then
dish it.

FRAGMENTS. 411-

SCRAPPLE. It is composed of the head-meat, trimmings of the hams and
shoulders, flitch, smaller parts of the chine, the heart, part of the liver and
the skin off the parts intended for lard and sausage. The spleen, kidneys and
cracklings are used by some and rejected by others. The feet and ears may
also be used. The head is split between the jaws, and after the tongue is
taken out it is split through the middle the other way. Cut off one or two
inches of the snout and take off the jaw-bone and nasal cavities as far as
the teeth extend, and cut across at the eye and also at the opening of the ear.
The meat may then be cleaned put evenly. Put the head meat into the boiler
.after putting in water to cover it, add the rest of the meat in a quarter of an
hour. The meat must be boiled until it will readily separate from the
bones; (the skins should be boiled separately as they take a long time to
boil); then taken from the liquid, the bones removed and the meat chopped
fine. Strain the liquid to get out the small bones, and add to it enough
water to make five parts liquid to three of meat. Set the liquid to boiling,
and as soon as it commences stir in meal and boil fifteen or twenty minutes,
stirring all the time. Make a moderately thick mush, then put in meat, mix-
ing thoroughly and season to taste. It takes about as much meal as meat,
but no buckwheat nor flour. The Indian meal must be ground fine, of new
corn, well dried before grinding. The meat must be very finely chopped.
Put away in tin pans or earthern pots in cold place. Unless kept very
cold, it will not keep many weeks, but its popularity generally keeps it from
spoiling. It is be fried for the table, and eaten hot, of course. Those who
are unacquainted w r ith this dish, and many of our readers are, should give
it a trial.

DRIED PUMPKIN. Take ripe pumpkins, cut into small pieces, stew soft,
mash and strain through a colander, as if for making pies. Spread this
pulp on plates, in layers some half an inch thick ; dry it in a stove oven,
'which should be kept at so low a temperature as not to scorch it. In about
a day it will become dry and crisp. The sheets thus made can be stowed
away in a dry place, and are always ready for use, cither for pies or stew-
ing. On going to use, soak portions of the article in a little milk over night,
when it will return to as delicious a pulp as if made of a pumpkin when
fresh.

PLAIN BOILED INDIAN PUDDING. Scald one and a half pints Indian meal
with half pint boiling water; add four tablespoons Graham flour, one pint
milk (either sweet or sour), two tablespoons molasses, half a teaspoon ginger,
a little salt and one level teaspoon soda (or a little more if sour milk is used) ;
two tablespoons chopped suet will make it more light and tender, but may
be omitted. Put- into it a well-greased pudding-boiler (two-quart), leaving
room to swell, and boil three or four hours in a kettle of water. Or it
may be tied in a pudding-cloth, leaving room to swell; or steamed in a
small tin pail for same length of time.

VEAL AND HAM PIE. Cut the veal and ham into thin slices, lay a slice
-of ham (about one-third the slice of the veal, season it with the season-
ing as given above, and roll them up and place them in the dish, add
water and chopped (not sliced) hard-boiled eggs, place on the crust and
bake in a moderate heat, the same as for beefsteak pie. If the ham is very
salt use less salt and more pepper in the seasoning. Parsley is a great
favorite generally with veal. Those wishing it can add it ; also force meat
balls. Catsup, either mushroom or tomato or a little Worcestershire sauce,
may also be added. Some are very fond of sausage meat added to the
"veal pie ; but all these are mere matters of taste. Prof. C. H. King.

POTTED BEEF. Put the beef in a kettle, with some little slices of salt
pork at the bottom ; sprinkle with salt and a little Cayenne peeper, pour
-over two tablespoon fuls of vinegar, and set the kettle over the fire, cover-
ing it closely. When it has fried a little at the bottom, turn the meat,
and in ten minutes add a half pint of water. Do not let the meat boil
dry, but add a little water occasionally, letting it cook slowly, and keep it
closely covered.

412 FRAGMENTS.

BEEF OMELET. Three pounds beef chopped fine, three eggs beaten
together, six crackers rolled fine, one table-spoon salt, one tea-spoon pepper,
one table-spoon melted butter, sage to taste. Mix well and make lik>- a
loaf of bread; put a little water and bits of batter into the pan. invert a pan
over it. baste occasionally, bake an hour and a quarter, and when cold
slice very thin.

CHICKEN- OR BEEF CROQUETTES. Take cold chicken, or roast or boiled
beef or veal, mince very tine, moisten with the cold gravy if at hand, or
moisten well, and add one egg, season with pepper, salt and an onion or sage ;
make into small calces, cover with egg and bread-crumbs, and fry in lard
and butter. One cup fresh boiled rice may be added before making into-
cakes.

APPLE-BUTTER CUSTARD PIE. Beat together four eggs, one tea-cup apple-
butter, one of sugar, one level table-spoon allspice, add one quart sweet milk
and pinch of salt; bake in three pies with an under-crust; and, by the way.
never omit a pinch of salt in custard and lemon pie ; and, in fact, many kinds
of fruit pies, such as green-apple, currant, gooseberry, and pie-plant, are
improved by it.

SWEETIE'S FAVORITES. Three eggs, cne tea-spoon sugar, one coffee-cup
sweet milk, one of warm water, four table-spoons potato yeast, flour enough
to make stiff batter; beat yolks and sugar well, stir in milk, water, and yeast,
and lastly flour, stir well, and set in warm place to rise ; when light, beat
whites to a stiff froth, and stir into batter with a pinch of salt; bake like
"batter cakes. These are splendid for breakfast if set the night before.

POTATO CAKES. Mix thoroughly with cold, mashed potatoes left from
dinner, the well-beaten yolk of "an egg ; make into cakes as you would sau-
sages, place in skillet with a table-spoon hot ham or beef-drippings, cover
tightly, and, in five minutes, when lower side is browned, turn, remove cover,
fry until the other side is a nice brown ; serve hot. Make up after dinner
ready for frying for breakfast.

PO'TATOES'A LA DUCHESSE are now the most fashionable, and, if a really good
potato is capable of being improved, perhaps this is the best method. Take
cold, mashed potatoes, roll out and form into little biscuit-shaped cakes (a
little flour will be required to form them, but do not mix flour with the
potato), arrange cakes on a pie-plate, glaze them over with beaten egg, and
bake to a delicate brown.

ESCALOPED TURKEY. Moisten bread-crumbs with a little milk, butter a pan
and put in it a layer of crumbs, then a layer of chopped (not very fine) cold
turkey seasoned with salt and pepper, then a layer of crumbs, and so on un-
til pan is full. If any dressing or gravy has been left add it. Make a thick-
ening of one or two eggs, half a cup of milk, and quarter cup butter and
bread-crumbs ; season and spread it over the top ; cover with a pan, bake
half an hour and then let it brown.

BREAKFAST STEW. Cut three-fourths of a pound of cold roast beef into
small pieces, heat slowly with half a pint cold water, one table-spoon Chili-
sauce, a tea-spoon salt, and half a tea-spoon pepper. Rub two table-spoons
flour with some butter and a little of the hot gravy, add to the beef, let
cook until the flour is done, and then serve with bits of dry toast. Slices
of onions may be first cooked and the meat added to them, with or without
Chili-sauce.

BOXNY CLABBER. This dish is in perfection in the summer, when milk
sours and thickens very quickly. It should be very cold when served. A
nice way is to pour the "milk before it has thickened into a glass dish, and
when thick set on ice for an hour or two, and it is ready to serve, and
really a very pretty addition to the supper table. Serve in sauce dishes or
deep" dessert plates, sprinkle with sugar (maple is nice), and a little grated
nutmeg if liked.

CORX MEAL WAFFLES. To the beaten yolks of three eggs, add one quart
of sour milk or butter-milk, corn meal to make a batter a little thicker

FEAGMENTS. 413

than for pan-cakes, one tea-spoon salt, one of soda dissolved in a little warm
water, then the well-beaten whites; flour may be used instead of corn meal.
This is also a good rule for pan-cakes, making the batter thinner. For dress-
ing for waffles, put on the stove a half cup cream, a table-spoon butter,
and two of sugar; when hot, put two table-spoons on each waffle when
placed in the dish to serve.

EGOLESS SQUASH OR PUMPKIN PIE. Stew the squash or pumpkin till very
dry, and press through a colander ; to each pint of this allow one table-
spoon butter, beat in while warm one cup brown sugar or molasses ; a lit-
tle salt, one table-spoon cinnamon, one tea-spoon ginger, and one half tea-
spoon soda; a little allspice may be added, but it darkens the pies; roll a
few crackers very fine, and add a handful to the batter, or thicken with two
tablespoons flour or one of corn starch. As the thickening property of
pumpkin varies, some judgment must be used in adding milk.

SCKAPPLE. Scrape and clean well a pig's-head as directed in " Pig's-head
Cheese," put on to boil in plenty of water, and cook four or five hours
until the bones will slip easily from the meat; take out, remove bones, and
chop the meat fine, skim off the grease from liquor in pot, and return the
chopped meat to it; season highly with salt.and pepper, and a little pow-
dered sage if liked, and add corn meal till of the consistency of soft mush ;
cook slowly one hour or more, pour in pans, and set in a cool place. This
is nice sliced and fried for breakfast in winter, and will answer in place of
meat on many occasions.

FRICASSEED* AND FRIED POTATOES. Slice cold boiled potatoes, put into a
dripping-pan, add milk, salt, pepper, and small lump of butter, allowing
half a pint of milk to a dozen potatoes, place in oven for about fifteen min-
utes, stir occasionally with a knife to keep from burning; they should
brown slightly on the'top; or put in sauce-pan lump of butter, when melted
add a level table-spoon flour, cook a few minutes and add a tea-cup new milk
or cream, season with salt and pepper; w T hen it boils, add sliced potatoes, and
boil till potatoes are thoroughly heated. To fry, slice and fry in butter or
ham or beef-drippings, using only enough fat to prevent sticking ; sprinkle
with salt, cover with tin lid so that they may both fry and steam.

WELSH KARE-BIT. Cut thin slices of bread, remove the crust, and toast
quickly ; butter it, and cover with thin slices of rather new rich cheese,
spread* over a very little made mustard, and place on a pie-tin or plate in a
hot oven till the cheese is melted, w r hen cut in square pieces of any size
desired, and serve at once on a hot platter, as it is quite spoiled if allowed to
get cold. The mustard may be omitted if desired; and some think it more
delicate to dip the toast quickly, after buttering, into a shallow pan of boil-
ing water; have some cheese ready melted in a cup, and pour some over each
slice. The best way to serve is to have little plates made hot, place a slice on
each plate, and serve one to each person.

YANKEE DRIED BEEF. Slice very thin, put in frying-pan witli water to
cover, let come to boiling point, pour off, and add pint of milk, lump of
butter, and a thickening of a little flour and milk, stir well, and, just before
serving, some add an egg, stirring it in quickly; or, chip very fine, freshen.
add a lump of butter and six or eight eggs, stir well, and serve at once.
Cold boiled or baked beef may be sliced and cooked in the same way. O,
after the freshening, first frizzle it in butter, dredge with flour, and add f .he
milk. When ends or thin pieces of dried beef become too dry and hard,
put in cold water and boil slowly six or eight hours, and slice when cold ; or,
soak over night in cold water, and boil three or four hours. Many think all
dried beef is improved by this method.

CURD OR COTTAGE CHEESE. Set a gallon or more of clabbered milk on
the stove hearth or in the oven after cooking a meal, leaving the door open;
turn it around frequently, and cut the curd in squares with a knife, stirring
gently now and then till about as warm as the finger will bear, and the whey
shows all around the curd ; pour all into a coarse bag, and hang to drain in

414 FRAGMENTS.

a cool place for three or four hours, or over night if made in the evening.
When wanted, turn from the bag, chop rather coarse with a knife, and dress
with salt, pepper, and sweet cream. Some mash and rub thoroughly with
the cream ; others dress with sugar, cream, and a little nut-meg, omitting
the salt and pepper. Another way is to chop fine, add salt to taste, work
in a very little cream or butter, and mold into round balls.

POTATOES A LA LYONNAISE are much simpler than the name implies. Rub a
lump of good butter over the inside of a clean, smooth, slightly warmed
skillet, turn in some cold boiled potatoes cut up, add pepper, salt, a little
chopped parsley, and perhaps the least bit of onion very fine. Shake from
time to time and see that they do not brown. ''Fried white" is the accepted
slang in fashionable hotels for this very elegant mystification in the art of
potato cooking. If, for your stomach's sake, you should prefer to have your
potatoes actually fried a savory crisp brown, drop in smoking hot lard or nice
drippings (never in butter, as it scorches too quickly; warm up or sauti fry
in a well-greased frying-pan in butter, but fry, or rather boil, in lard or
drippings).

STUFFED BEEFSTEAK is as nice for dinner as a much more expensive
joast, and it can be prepared from a rather poor flank or round steak ; pound
well, season with salt and pepper, then spread with a nice dressing may use
some of the bread-crumbs roll up and tie closely with twine (which always
^ave from the grocer's parcels), put in a kettle with a quart boiling water,
boil slowly one hour, take out and place in dripping-pan, adding water in
which it was boiled, basting frequently until a nice brown, and making gravy
of the drippings ; or you may put it at once into the dripping-pan, omit the
toiling process, skewer a couple slices salt pork on top, add a very little water,
baste frequently, and, if it bakes too rapidly, cover with a dripping-pan. It
.is delicious sliced down cold.

How TO MAKE NICE GRAVY is a problem many housekeepers never solve.
Remember that grease is not gravy, neither is raw flour. Almost any kind
-of meat-liquor or soup-stock, from which all fat has been removed, may be
.made into nice gravy, by simply adding a little seasoning and some thicken-
ing; if browned flour is used for the latter, the gravy w r ill require but little
cooking, but when thickened with ra\v flour, it must cook until thoroughly
-done, or the gravy w r ill taste like so much gummy paste. It is best to brown
& quart of flour at a time. Put in a skillet, set in the oven or on top of the
stove, stir often until it is a light-brown, put into a wide-mouthed bottle,
cork and keep for use. All gravies should be w r ell stirred over a rather hot
iire, as they must be quickly made, and must boil, not simmer.

POTATO FLOUR is an addition to many kinds of breads, cakes, and pud-
dings, making them more light and tender. Wash, peel, and grate into an
earthen pan, filled with pure, soft cold water; w T hen the water begins to
clear by the settling of the pulp to the bottom, pour off the water and add
more, stir pulp w r ith hand, rub through a hair sieve, pour on more water,
let stand until clear, pour off and renew again, repeating several times until
the farina is perfectly white and the water clear. The air darkens it, and it
must be kept in the water as much as possible during the process. Spread
the prepared farina before the fire, covering with paper to keep it from dust;
when dry, pulverize it, sift, bottle, and cork tightly. Potato jelly may be
made by' pouring boiling water on the flour, and it will soon change into a
jelly ; flavor and sweeten to taste.

STEWS, if properly prepared, are very palatable. If made from fresh meat,
they should be immersed in boiling water at first, and then placed where it
will simmer slowly until done ; season, add thickening, and flavor with an
onion, or a tea-spoon of curry powder; or prepare a poor beefsteak by first
trimming off all the fat and cutting in convenient pieces, fry in butter or
drippings to a nice brown on both sides, then add a little sliced onion, car-
rots, or turnips, seasoning, a tea-spoon Chili-sauce, and one pint soup stock,
or water ; stew gently two or three hours, skim off any grease, and stir in a

FRAGMENTS. 415

little flour mixed with milk. To make a stew of cold meat, first make the
gravy of stock, add a fried sliced onion, pepper and salt, and a tea-spoon
catsup ; let it boil, and set aside to cool ; when nearly cold, put in thinly-
cut slices of cold meat, and a few slices cold potatoes, and let heat grad-
ually until it comes to the boiling point ; serve with bread cut in dice and
fried.

MEAT PIE. Put a layer of cold roast beef or other bits of meat, chopped
very fine, in bottom of dish, and season with pepper and salt, then a layer
of powdered crackers, with bits of butter and a little milk, and thus place
alternate layers until dish is full ; wet well with gravy or broth, or a little
warm water ; spread over all a thick layer of crackers which have been sea-
soned with salt and mixed with milk and a beaten egg or two ; stick bits of
butter thickly over it, cover with a tin pan, and bake half to three-quarters
of an hour; remove cover ten minutes before serving, and brown. Make
moister if of veal. Or, another way of making the pie is to cover any bits or
bones, rejected in chopping, with nearly a pint of cold water, and let them
simmer for an hour or more ; strain and add a chopped onion, three table-
spoons Chili-sauce, a level table-spoon of salt, and the chopped meat; let
simmer a few minutes, thicken with a table-spoon of flour mixed in water,
let boil once, take off and let cool; put a layer of this in a pudding-dish,
then a layer of sliced hard-boiled eggs and a few slices from cold boiled pota-
toes, then the rest of the meat, then eggs, etc. ; cover with pie-crust or a
"baking-powder crust, make an opening in the center, and bake forty min-
utes.

To STUFF A HAM, wash and scrape the skin till very white, cut out a piece
from thick part (use for frying), leaving the skin on the ham as far as possible,
as it makes a casing for the stuffing ; put in a boiler and steam for three hours ;
take out and score in thin slices all around the skin ; fill the space cut out with
a stuffing made of bread-crumbs, same as for poultry, only not quite so rich,
seasoned rather highly with pepper and sage ; wrap around a strip of cotton
cloth to keep in place, and bake in the stove one and a half hours, turning so
as to brown all sides nicely. The last half hour sift lightly with powdered
sugar and cinnamon. (Some peel off the skin after steaming, stuff and roast
as before.) What remains after once serving is delicious sliced down cold.
The first we ever ate was at a thanksgiving dinner, cooked in a Southern
kitchen, by an old-fashioned fire-place, in an iron bake-oven, and the savory
flavor lingers still in our memory. Nicely cured boiled ham is a never-fail-
ing source of supply, from which quite a variety of dishes may be prepared.

GRATED HAM is one of the nicest relishes for supper or lunch, or for sand-
wiches. Cut a good-sized piece from the thickest portion of a boiled ham,
trim off the fat, grate the lean part, and put in the center of a platter ; slice
some tiny slips of the fat and place around the edge, together with some ten-
der hearts of lettuce-heads, and serve for supper or lunch.

To economize the scraps left from boiled ham, chop fine, add some of the
fat also chopped, and put in a baking-plate, first a layer of bread-crumbs,
then a layer of mixed fat and lean, then another layer of crumbs, and so on
till all is used, putting a few bits of fat over the top ; pour over it a little
water, or a dressing of some kind, and set in oven till a nice brown. This is
delicious for breakfast, or for a "picked up dinner," after having made a
soup from the bone, well cracked and simmered for three hours with a few
sliced potatoes and rice, or dried corn and beans which have first been soaked
and parboiled. In boiling hams, always select an old ham ; for broiling, one
recently cured. After boiling and skinning a ham, sprinkle well with sugar
and brown in oven.

THE CARE OF FAT AND DRIPPINGS is as necessary in any family as the
care of last year's garden seeds or the " Family Record." Especially when
much meat is used, there is a constant accumulation of trimmings of fat,
drippings from meats, etc., which should be tried out once in two or three
days in summer in winter once a week will do. The fat which rises ajter

416 FRAGMENTS.

boiling beef, pork, and poultry, is UM-.I for shortening or frying. Cut up in
small pieces, put in skillet, cover, try out slowly, stir occasionally, and skim
well ; add the cakes of fat saved from the top of meat liquor, slice a raw
potato and cook in it to clarify it (some add a pinch of soda), strain all the
clear part into a tin can or stone jar, or pour over drippings a quart of boil-
ing wat( T and strain through muslin or a fine sieve, let cool, take out the
cake which forms on the top, scrape the refuse from the bottom, pour again
into a skillet and heat until all the water is out, then pour into a jar, and
you will find it very nice to use either alone or with butter and lard in fry-
ing potatoes, doughnuts, etc. The leaf fat of mutton should always be tried
out l>y itself, and used for chapped hands and such purposes." The fat
which is not nice enough for any of the above uses, should be tried out and
placed in a jar, kettle, or soft wood cask of strong lye, to which all soap
grease should be consigned. Eemember that the fat from boiling ham or
from boiling meats with vegetables is never fit for cooking purposes, but
should be thrown into the soap grease. After skinning and trimming the
boiled ham, the fat which remains may be tried out and used for drippings,
and is as sweet as butter. Observe never to use for this soap grease lean
meat or raw fat. Keep a stick with which to stir occasionally, and it will
need but little boiling to make the best of soft soap.

Mother has many other valuable ideas on how to stop the numberless
little "leaks," which keep many a family in want, while a little care and
economy in these minor details would insure a fair competency ; but she
thinks it better to have the ideas she has already given thoroughly digested
before clogging them with others. She says a neat clean home, a tidy table,
and well cooked palatable meals, are safeguards against the evils of the ale-
house, the liquor saloon, and the gambling-table. So that we may, with our
frying-pans and soup-kettles, wage a mighty war against intemperance, for
seldom is a well-fed man a drunkard; and thus our attempts at palatable and
economical cooking may "kill two birds with one stone."

By the way, she has just taken up a paper from which she reads this item
by Prof. Blot : " Wasting is carried on so far and so extensively in American
kitchens that it will soon be one of the common sciences." " Just as I told
you," says mother, as she folds her hands complacently together, looks down
at the bright figures of the carpet, and repeats in her slow-measured way:
" After all, whether we save or spend, the life is more than meat, and the
foodv more than raiment."

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COOKS' TIME-TABLE.

417

Mode of
Preparation.

Time of
Cooking

Time of
Digest'*

Raw

H.M.

2 50

Apples sweet and. mellow

Raw

1 50

Boiled

15 to 30 '

2 30

Boiled

1 00 '

2 30

Boiled

45 i

3 45

Beef -

Roasted

* 25

3 00

Broiled

3 00

Beefsteek .

Fried

4 00

Beef, salted.

Boiled

* 35

4 15

Buss fresh

Broiled

3 00

Beets, youn "

Boiled

2 00

3 45

Beets, old

Boiled

4 30

4 00

Baked

3 15

Bread, wheat

Baked

1 00

3 30

Butter .

Melted

3 30

Cabbage

Raw

2 30

Cabbage and vinegar

Raw

2 00

Cabbage ....

Boiled

1 00

4 30

Cauliflower

Boiled

12 00

2 30

Cake, sponge

Baked

2 30

Carrot, orange

Boiled

1 00

3 15

Cheese, old

Raw

3 30

Chicken

Fricasseed

1 00

3 45

Codfish, dry and whole

Boiled

* 15

2 00

Custard, (one quart)

Baked

2 45

Duck, tame

Roasted

1 30

4 00

Duck, wild

Roasted

1 00

4 50

Dumpling, apple

Boiled

1 00

3 00

Esrscs. hard ..

Boiled

3 30

Eo'o'S,, SOlt

Boiled

3 00

Eoro-s

Fried

3 30

Eggs

Raw

2 00

Fowls, domestic, roasted or

Boiled

1 00

4 00

Crelatine ~

Boiled

2 30

Ooose, wild

Roasted.

* 20

2 30

Lamb

Boiled

* 20

2 30

Meat and vegetables

Hashed

2 30

Milk

Ra\v

2 15

Milk

Boiled

2 00

Mutton

Roast

* 25

3 15

Mutton

Broiled

3 00

Onions *

Boiled

1_2 00

3 00

Oysters

Roasted

3 15

Oysters

Stewed

3 30

Parsnips

Boiled

1 00

3 00

Pig's feet

Soused

1 00

Pork

Roast

* 30

5 15

Pork

Boiled

* 25

4 30

Pork, raw or

Fried

4 15

Pork

Broiled

3 15

Potatoes

Boiled

3 30

Potatoes

Baked

3 30

Potatoes

Rousted

2 30

Rice

Boiled

1 00

Salmon, fresh

Boiled

1 45

Sausage

Fried

4 00

Sausage

Broiled

8 30

Soup, vegetable

Boiled

1 00

4 00

Soup, chicken

Boiled

2 00

3 GO

Soup, oyster or mutton.

Boiled

t3 30

3 30

Spinach

Boiled

1 2 00

2 30

Tapioca

Boiled

1 30

2 00

Tomatoes

Fresh

1 00

2 30

Tomatoes. ... .

Canned

2 30

Trout, salmon, fresh, boiled or

Fried

1 30

Turkey, boiled or

Roasted

* 20

2 30

Turnips

Boiled

3 30

Veal

Broiled

4 00

Venison Steak

Broiled

1 35

* Minutes to the pound. f Mutton soup.

The time given is the general average ; the time will vary slightly with the quality of the article

TABLE OF WEIGHTS AND MEASURES.

1 quart sifted flour (well heaped) weighs 1 Ib.

3 coffee-cups sifted flour (level) weigh 1 Ib.

4 tea-cups sifted flour (level) weigh 1 Ib.
1 quart unsifted flour weighs 1 Ib. 1 oz.

1 quart sifted Indian meal weighs 1 Ib. 4 oz.

1 pint soft butter (well packed) weighs 1 Ib.

2 tea-cups soft butter (well packed) weigh 1 Ib.
1% pints powdered sugar weigh 1 Ib.

2 coffee-cups powdered sugar (level i weigh 1 Ib.
2% tea-cups powdered sugar (level) weigh 1 Ib.

1 pint granulated sugar heaped) weighs 14 oz.

1% coffee-cups granulated sugar (level) weigh 1 Ib.

2 tea-cups granulated sugar (level) weigh 1 Ib.

1 pint coffee "A" sugar weighs 12 oz.

1% coffee-cups coffee "A" sugar level) weigh 1 Ib.

2 tea-cups coffee "A" sugar (well heaped) weigh. 1 Ib.
" pint best brown sugar weighs 13 oz.

^Z coffee-cups best brown sugar level) weigh 1 Ib.
2% tea-cups best brown sugar (level) weigh 1 Ib.
2% coffee-cups Indian meal (level) equal 1 qt.
3% tea-cups Indian meal (level) equal 1 qt.

1 table-spoon (well heaped) granulated "coffee A" or best brown sugar, loz.

2 table-spoons (well rounded) of powdered sugar or flour weigh 1 oz.

1 table-spoon (well rounded) of soft butter weighs 1 oz.
Soft butter size of an egg weighs 2 oz.

7 table-spoons granulated sugar (heaping) equal 1 tea-cup.

5 table-spoons sifted flour or meal (heaping) equal 1 tea-cup.
4 table-spoons soft butter (well heaped) equal 1 teai-cup.

3 table spoons sweet chocolate grated weigh 1 oz.

2 tea-spoons (heaping) of flour, sugar or meal, equal 1 heaping table-spoon,

LIQUIDS.

1 pint contains 16 fluid ounces (4 gills).

1 ounce contains 8 fluid drachms ,% gill).

1 table-spoon contains about % fluid ounce.

1 tea-spoon contains about 1 fluid drachm.

A tea-spoonful (for brevity, tea-spoon is used for tea-spoonful in the recipes
of this book) is equal in volume to 45 drops of pure water (distilled) at 60 deg. Fall.
Teaspoons vary so much in size that there is a wide margin of difference in
containing capacity.

4 tea-spoonfuls equal 1 table-spoon or % fluid ounce.
16 table-spoonfuls equal % pint.

1 wine-glass full (common size) equals 4 table-spoons or 2 fluid oz.

1 tea-cupful equals 8 fluid oz. or 2 gills.

4 tea-cupfuls equal 1 qt.

A common-sized tumbler holds about % pint.

AVOIRDUPOIS WEIGHT.

16 drams (dr.) make 1 ounce (oz.) 25 pounds make 1 quarter 'qr.)

16 ounces make 1 pound (Ib.) 4 quarters make 1 hundred weight (cwt).

2000 weight makes 1 ton (T).

LIQUID MEASURE.

4 gills (gi.) make 1 pint (pt.) | 2 pints make 1 quart (qt.)

4 quarts make 1 gallon (gal.)

Apples, dried, bushel,
Beef, firkin,
Pork, barrel,
Beans, bushel,
Butter, firkin,

tub,

Peaches, dried, bushel
Fish, barrel,
" quintal,
(418)

WEIGHTS

25 pounds.
100
200

33
200
112

OF ARTICLES.

Flour, barrel, net, 1% pounds.
Honey, gallon, 12

Molasses, hhd., 130 to 150 gallons.
Salt, barrel, 3% bushels.
" bushel, 70 pounds.
Sugar, barrel, 200 to 250 pounds.
Soap, barrel, 256 "

" box, 75 "

Tea, chest, 60 to 84 "

WHEN FOOD IS IN SEASON".

APPLES are in season all the year ; cheapest from August until spring.

ARTICHOKES (JERUSALEM) are ready for use in September.

ASPARAGUS from the first of May until middle of June.

BASS, of which there are a dozen varieties, at all times of the year.

BEANS, String, June to November; Lima, from July through the year,

BEE^ is good at all seasons of the year.

BEETS from June through the year.

BLACKBERRIES from July to September.

BLUE FISH, a popular fish on the sea coast, from June to October.

BRANT, a choice wild fowl, April and May, and September and October.

BREAM, a fish sometimes known as dace, in the winter months.

BROCCOLI, a kind of cabbage, from September to November.

BUCKWHEAT CAKES in cold weather.

BUTTERNUTS ripen in September.

CABBAGE, May and June, and lasts through the winter.

CARROTS come from the South, in May, and last until November.

CAULIFLOWER from June until spring.

CELERY from August to April, but is better after being touched by frost.

CHECKERBERRY in winter andjspring.

CHEESE all the year round.

CHERRIES from the south in May, and continue till August.

CHESTNUTS after the first severe frost.

CHOCOLATE is best in cold weather on account of its richness.

CHUB, a fresh-water fish, in fall and winter.

CLAMS from May until September.

CONGER EELS from November to April.

CORN, GREEN, from June to September.

CRABS from June to January, but are more wholesome in the cold months.

CRANBERRY from September to April.

CUCUMBERS in the South, April ; in Middle States, June to November.

CURRANTS, green, June to July; ripe, July to August.

DAMSONS, a small.blackplum, July to December.

DOVES, the turtle, one of the best game birds, in August and September.

DUCKS, DOMESTIC, are best in June and July. WILD in spring and fall.

EELS from April till November.

EGGS are always in season, but are cheap in spring and high in winter.

ELDERBERRIES August and September.

FISH, as a rule, are in the best condition just before spawning,

GEESE, wild, from October to December, tame at four month's old.

GOOSEBERRIES from June to September.

GRAPES from September till winter.

GUINEA FOWL, best in winter when they take the place of partridges.

HADDOCK, from November and December, and June and July.

HALIBUT in season all the year.

HERRING from February to May.

HERBS for seasoning should be gathered just as they begin to flower.

HORSERADISH is always in season,

LAMB in March, but from June to August is best as well as cheapest.

LEMONS arrive fresh from West Indies in winter.

LOBSTERS are plentiful in market, except in winter months.

MACKEREL from May through the summer.

MUSHROOMS are most plentiful in August and September.

MUSKMELONS from July to the middle of September.

MUTTON is in season all the year, but is not so good in the fall, the meat
being drier and strong flavored.

ONIONS, new, large, from the Bermudas about May 1st, and from the South
in June, and those of home raising in the Middle States the middle of July.

(419)

WHEN FOOD IS IN SEASON.

ORANGES from Florida and West Indies are in market from October until
April ; those from the Mediterranean from January until May. The Florida
oranges are best and largest

OYSTERS are in season from September to May ; May, June and July being
the spawning months.

PARTRIDGES, Pheasants or Ruffled